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Categories:Viewed: 32 - Published at: 2 years ago
Ingredients
- 14 cup butter
- 14 cup flour
- 2 cups milk
- 18 teaspoon pepper
- 12 teaspoon salt (optional)
- 12 teaspoon hot pepper sauce or 14 teaspoon dry mustard
- 12 cup heavy cream
- 12 ounces sharp cheddar cheese, shredded
- 8 ounces elbow macaroni, cooked and drained
Method
- In a saucepan, over low heat, melt butter.
- Add flour; stir with a wooden spoon 3 minutes or until sauce is frothy and taste of flour is gone.
- Gradually whisk in the milk and continue heating until sauce is just at the boiling point.
- Turn down the heat; let simmer a few minutes.
- Add pepper & hot sauce but, don't use hot sauce (or mustard) too sparingly, as it helps to bring out the taste of the cheese.
- Stir in the heavy cream; simmer briefly or until flavors are blended.
- Stir 3/4 of the cheese into simmering sauce and blend until melted; combine cheese sauce with the cooked macaroni and pour into a 9 x 13 baking dish.
- Sprinkle the remaining cheese over the top.
- Bake at 350 for 30 minutes.
