Recipe - James Beards Mac And Cheese

One fourth cup Butter
One fourth cup Flour
2 cup Warm milk
1 ds Pepper
One half teaspoon Tabasco, or more
One half cup Heavy cream
12 ounce Coarsely grated cheddar
8 ounce Macaroni, cooked & drained

Preheat oven at 350 F. In a heavy saucepan over low heat, melt butter. Add
flour, stir with a wooden spoon for 3 minutes or until roux is frothy &
taste of raw flour is gone. Gradually stir warm milk into roux. Turn up
heat, stir until sauce is just at boiling point. Turn down heat, let simmer
a few minutes. Add pepper & Tabasco (it brings out the flavor, so don't be
shy). Stir in heavy cream & simmer briefly until flavors are blended. Stir
3/4s of the cheese into the simmering sauce until melted. Combine sauce
with macaroni, pour into 2 qt dish. sprinkle with remaining cheese, bake
for 30 minutes or until bubbly & light golden. Serves 4.

Posted to FOODWINE Digest 16 Dec 96

From: Nancy Murdock murdock@SHORE.NET

Date: Mon, 16 Dec 1996 17:32:09 0400