Macaroni and Cheese
4 Tbs butter
4 Tbsp flour
2 cups milk
dash of freshly ground black pepper
1/2 cup heavy cream
1/2 lb macaroni elbows
3/4 lb grated cheddar cheese
Melt the butter in a saucepan over low heat. Add the flour and stir it with a wooden spoon or spatula for around 3 minutes, until the roux is frothy and the taste of raw flour is gone.
Meanwhile, heat the milk in another pan. Add the warm milk gradually to the roux, stirring hard all the while. Turn up the heat and cook, stirring until the sauce is just at the boiling point. Turn down the heat and let it simmer for a few minutes. Add pepper and stir in the heavy cream and simmer a little longer, until the flavors are nicely blended.
Cook and drain the macaroni. Mix 3/4 of the grated cheese into the simmering sauce. As soon as it melts, combine it with the drained macaroni, and pour it into a baking dish. Sprinkle top with remaining cheese and potato chip crumbs/bread crumbs and bake at 350 degrees F for 20 to 30 minutes.
Serves 4 - 6.
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