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1995-09-27
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From: Andie <sharrett@blue.weeg.uiowa.edu>
Newsgroups: rec.food.recipes
Subject: Macaroni and Cheese
Date: 7 Apr 1995 05:14:26 -0600
Organization: blue.weeg.uiowa.edu
Message-ID: <Pine.A32.3.91.950403150120.94110B-100000@black.weeg.uiowa.edu>
Macaroni and Cheese
1 tbsp. butter/margarine
1 tbsp. flour
2 c. shredded sharp cheddar cheese
1 1/4 c. milk
4 oz. macaroni
1 tsp. dry mustard
dash Tabasco sauce
bread crumbs (optional)
In a medium size saucepan, melt the butter or margarine. Stir in the
flour to form a roux. Add the milk all at once, and whisk gently to
blend. Over medium heat, continue to stir until slightly thickened. Add
the cheese gradually, stirring until smooth. Add dry mustard (or 1 tbsp.
prepared mustard) and Tabasco sauce. Stir in cooked macaroni. The dish
can be eaten after the addition of the macaroni, or if desired, pour into
a 1 1/2 quart casserole dish, top with shredded cheese and bread crumbs,
then bake for 25 minutes at 350 degrees. Serves 4 1/2 cup servings.