Recipe - Herbed Macaroni And Cheese

1 qt Cold water
1 cup (4 ounces) elbow macaroni
One fourth teaspoon Salt
6 tablespoon (Three fourths stick) margarane;
divided
1 small Onion; peeled and finely
chopped, (One half cup)
1 One half teaspoon (One half tablespoon)
instantblending flour
(e.g.; Wondra)
1 small Clove garlic; peeled and
crushed in a garlic press,
(or minced)
One half teaspoon Dijonstyle mustard; (I use
Grey Poupon)
One fourth teaspoon Dried sweet basil leaves
One fourth teaspoon Dried oregano leaves
One fourth teaspoon Dried thyme leaves
1/8 teaspoon Black pepper
1 cup (One half pint) half and half
cream
1 cup (4ounces) coarsely grated
sharp cheddar cheese
One half cup Dried unseasoned bread
crumbs

This is a very unique and delectable version of macaroni and cheese. I
found the original recipe in a book about Marjorie Rawlings's cooking ...
At this point, I no longer recall the ways in which I adapted it.

Cook macaroni. Pour water into 2quart saucepan. Bring to a boil. Add
macaroni and salt. Cook 7 minutes. Turn off flame under pot and drain
macaroni in colander or strainer. (Do not rinse.) Set aside.

Preheat oven to 400 degrees F.

Rub 1 tablespoon of the margarine over bottom and sides of 1quart
ovenproof casserole. Set aside.

Prepare sauce. Put another tablespoon of the margarine into 1 One half quart
saucepan. Cook over low flame until melted. Add onion. Continue cooking
over low flame until transparent (about 5 minutes). Sprinkle with flour.
Stir with wire whisk until thoroughly incorporated. Stir in garlic,
mustard, basil, oregano, thyme, and pepper. While stirring constantly with
wire whisk, gradually add cream. Cook until thickened (consistency of a
sauce). Turn off flame under pot.

Finalize macaroni mixture. Add Three fourths cup of the cheese to sauce in pan. Stir
until melted. Stir in drained macaroni. Pour into greased casserole. Evenly
sprinkle remaining One fourth cup cheese over top.

Prepare breadcrumb topping. Melt remaining 4 tablespoons margarine in small
pan. Add bread crumbs. Cook, stirring frequently, until golden brown. Turn
off flame under pot. Evenly sprinkle buttered crumbs over casserole.

Bake, uncovered, until bubbly and golden brown (20 minutes).

Serve hot, as a side dish.

Yield: 4 servings

NB: This doubles perfectly However, the leftover portions dried up
(although wellcovered) and did not reheat well so try to make only as
much as you will eat at one sitting ... Otherwise, I would suggest adding
additional cheese, and/or perhaps some sour cream.

Posted to TNT Recipes Digest by vsauer@juno.com (Virginia Sauer) on Apr 30,
1998