Old-Fashioned Macaroni And Cheese

Ready in 1 hour

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2 tb Unsalted butter
10 oz Small elbow macaroni
5 1/2 tb All-purpose flour
1 1/2 c Grated Crowley cheese; (see
3/4 c milk

Original recipe makes 4 servings



Bring a large saucepan of water to a boil over high heat. Add macaroni, lower the heat to medium and cook, stirring occasionally, for 7 to 10 minutes. Drain. While macaroni is cooking, melt butter in a medium skillet over medium-low heat. Whisk flour into butter; continue to cook, whisking constantly, until mixture reaches the consistency of a thick paste, about 2 minutes. Raise heat to medium, add milk and continue to cook, whisking constantly, until mixture thickens, about 5 minutes. Add grated cheese; stir with a wooden spoon until cheese melts, about 2 minutes. Stir drained macaroni into cheese sauce; serve. Yield: 4 servings. Note: Jenkins says Crowley cheese is neither a Colby nor a Cheddar, "occupying a delicious spot somewhere in between." You may order Crowley cheese by calling the Crowley Cheese Co. in Healdville, Vt., at (800) 683-2606 or (802) 259-2340. Recipe Source: St. Louis Post-Dispatch - 12-14-1998 From "Cheese Primer" by Steve Jenkins (Workman Publishing, $16.95), a 548-page encyclopedia of cheese, a "labor of love" that took him eight years to write. Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Calories Per Serving: 612 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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