This recipe comes from "Titlii's Busy Kitchen." Its sauce is very thick and creamy. I've adapted the recipe a little from the original only by increasing the servings. Feel free to experiment with seasonings- I added a dollop or two of sour cream. I think even a touch of Cream Cheese would be good. Perfect for Get-Togethers, Potlucks, or any other gathering.
Melt the butter in a pan and add garlic.
Add Flour and cook for 2 minutes. (You are making a roux)
Slowly add the flower in small amounts and stir until completely blended before adding next portion.
Once you have a nice cream add mustard and oregano and set aside. (You can add the sour cream at this point and any other optional cream based additions you may be adding at this time.)
Cook and drain the macaroni.
Reheat the roux slightly and add the macaroni and cheese. (Don't add the parmesan cheese yet.) *Add the macaroni to your liking, you may use more or less depending on what you like.*
At this point you can finish the dish on the stove top, but I prefer to pop it in the oven at 350 for 10-15 minutes. Don't forget to top it with the parmesan.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 283 (63%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 89mg||27 %|
|Sodium 782.5mg||27 %|
|Potassium 223.1mg||6 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 29g|
|Protein 13.3g||19 %|
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Calories per serving: 452
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