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 3/4 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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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 482 (55%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 33.1g||165 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 162.9mg||50 %|
|Sodium 713.8mg||25 %|
|Potassium 560.4mg||15 %|
|Total Carbohydrate 61.3g||18 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 59.2g|
|Protein 37.3g||53 %|
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Calories per serving: 877
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If you have leftovers, I suggest making this
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