James Beards Mac and Cheese recipe
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I used shells in addition to the elbows, and baked in a cast iron skillet. I love the crunchy cheese!

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James Beards Mac and Cheese

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Servings: 1 Servings
Total Time (median): tell us

Ingredients


Preparation

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


Cuisine: Uncategorized Main Ingredient: Cheese

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James Beards Mac and Cheese Reviews

100% would make "James Beards Mac and Cheese" again.

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I've used this recipe for years and it's the best one of any I've tried. I mix Gruyere cheese (about 1:4) to Cheddar and add Worcestershire sauce and some nutmeg.

gwyneddgwynedd : : 0:30 active time : review posted 17w 6d ago.


Needs a little more zest and flavor, in my opinion. It was a little too plain and bland for my taste. I used medium cheddar so maybe it needs sharp cheddar or a mix with some other cheese(s).

EricREricR : : 1:00 total time : 0:30 active time : review posted 25w 2d ago.


This was a delicious recipe!!!

ElbatemanElbateman :  : review posted 32w 5d ago.


The roux made this mac and cheese very flavourful. I am definitely making this again. :)

rubicat : : 1:00 total time : 0:20 active time : review posted 1y 2w 2d ago.


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