James Beards Mac and Cheese
Try this James Beards Mac and Cheese recipe, or contribute your own."I added smoked hot paprika and mustard instead of Tabasco, and a splash of Worcestershire. Also cut back slightly on butter and flour and used half and half instead of heavy cream- delicious, excellent texture! The simmering makes the difference." - laurabturner
Yield: 1 Ready in 52 minutes
favorite of 761 people 392 people want to try
James Beards Mac and Cheese 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
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