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<blockquote data-quote="moreluck" data-source="post: 418084" data-attributes="member: 1246">James Beards Mac and Cheese1/4 c Butter1/2 ts Tabasco, or more1/4 c Flour1/2 c Heavy cream2 c Warm milk12 oz Coarsely grated cheddar1 ts Pepper8 oz Macaroni, cooked &amp; drainedInstructions:Preheat oven at 350 friend. In a heavy saucepan over low heat, melt butter. Add flour, stir with a wooden spoon for 3 minutes or until roux is frothy &amp; 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 &amp; Tabasco (it brings out the flavor, so dont be shy). Stir in heavy cream &amp; simmer briefly until flavors are blended. Stir 3/4s 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 &amp; light golden. Serves 4.</blockquote>

[QUOTE="moreluck, post: 418084, member: 1246"] James Beards Mac and Cheese 1/4 c Butter 1/2 ts Tabasco, or more 1/4 c Flour 1/2 c Heavy cream 2 c Warm milk 12 oz Coarsely grated cheddar 1 ts Pepper 8 oz Macaroni, cooked & drained Instructions: Preheat oven at 350 friend. 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 dont be shy). Stir in heavy cream & simmer briefly until flavors are blended. Stir 3/4s 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. [/QUOTE]

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