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Macaroni and Cheese
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Recipe Information
Angela Creighton

Serves/Makes:serves 4

  • 1/2 lb (.2 kg). elbow macaroni, cooked
  • 3 cups (700 ml) milk
  • 3/4 tsp (4 ml). salt
  • white pepper to taste
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 cup (60 ml) flour
  • 12 oz (336 grm). extra sharp cheddar cheese, grated
  • Heat oven to 350 degrees (175 C.).
  • In saucepan, stir together milk, salt and pepper over medium heat.
  • Stir until hot (do not let boil).
  • Remove from heat.
  • In another saucepan, melt butter over low heat.
  • Gradually stir in flour, whisking constantly.
  • Cook for three minutes, whisking constantly.
  • Be careful not to let it brown.
  • Add warm milk gradually to flour mixture, whisking constantly.
  • Cook until steaming hot and thickened slightly (do not let boil).
  • Add two-thirds of cheese and stir until melted.
  • Remove from heat.
  • Stir together sauce and cooked macaroni.
  • Transfer to a 3 quarts (2850 ml) baking dish.
  • Sprinkle with remaining cheese.
  • May be prepared up to this point several hours ahead and chilled.
  • Bake 30 minutes (longer if it has been refrigerated) or until cheese is melted and bubbling.

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