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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 7 |
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My first intro into sctach cooking was this recepe, given to me by of course- My Mother back in 1986 as I started my Kitchen Madness. With it now 2009, I'm guessing I have shared this with probably 30 friends & co workers. I still love its taste as do many others.Furthermore, one can modify to taste very easily or what is available in the cheese drawer at any given time. Ingredients:
4 tablespoons butter |
2 cups milk |
2 tablespoons flour |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1/4 teaspoon oregano |
1 lb extra-sharp cheddar cheese (cubed) |
1 lb elbow macaroni |
2 teaspoons red paprika |
Directions:
1. Medium Sauce Pan.
2. Melt butter.
3. Add flour, salt, pepper,.
4. whisk till paste forms.
5. add milk raise heat
6. add cheese.
7. whisk constantly add oregano & nutmeg.
8. Boil / drain elbow shells per instructions.
9. Preheat Oven 350.
10. grease 9 x 12 high sided baking pan.
11. pour in cheese sauce then elbow on top.
12. gently blend.
13. top with peperica.
14. Bake mid rack 30-40 minutes rotating once.
15. sets up in 5 minutes.
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