Ethan Hunt
07-23-2006, 07:05 AM
http://media.santabanta.com/rec/macaroniandcheese.jpg
Ingredients:
½ tsp Salt
½ cup Flour
½ cup Butter
½ tsp Pepper
1-3/4 cups Milk
½ tsp dry Mustard
1 cup Cream(soured)
2 cups grated Cheddar cheese
¼ cup grated Parmesan cheese
2 cups uncooked elbow Macaroni
Method:
Preheat oven to 350º.
Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.
In a saucepan, melt butter and stir in flour. Cook and stir for one minute.
Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens.
Stir in half of the Cheddar cheese until melted.
Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.
Bake, uncovered, for 1 hour, or until bubbly and brown.
Serves 4
Tip: While frying onions add a little milk to onions this will help retain a rich color and prevent them from burning.
Ingredients:
½ tsp Salt
½ cup Flour
½ cup Butter
½ tsp Pepper
1-3/4 cups Milk
½ tsp dry Mustard
1 cup Cream(soured)
2 cups grated Cheddar cheese
¼ cup grated Parmesan cheese
2 cups uncooked elbow Macaroni
Method:
Preheat oven to 350º.
Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.
In a saucepan, melt butter and stir in flour. Cook and stir for one minute.
Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens.
Stir in half of the Cheddar cheese until melted.
Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.
Bake, uncovered, for 1 hour, or until bubbly and brown.
Serves 4
Tip: While frying onions add a little milk to onions this will help retain a rich color and prevent them from burning.