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MACARONI AND CHEESE




Source of Recipe


Internet


Recipe Introduction


"This is Craig Claiborne's recipe for the best macaroni and cheese you've ever tasted. This recipe calls for elbow macaroni but for a more modern version use bowknots or other shaped macaroni. The kids will love it!"



List of Ingredients




1/2 pound (8 ounces) raw elbow macaroni (or other shapes including bowknots)
4 tablespoons ( 1/2 stick) butter
2 tablespoons flour
2 cups hot milk
Salt and freshly ground black pepper to taste
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper or Tabasco sauce (optional)
2 cups diced sharp Cheddar cheese
2 tablespoons freshly grated Parmesan cheese

Recipe



Preheat oven to 375 degrees. Cook the macaroni according to package directions but be careful not to overcook it. It should be tender but not mushy. Pour the cooked macaroni into a colander and rinse with cold water. Set aside. Melt half the butter and stir in the flour, using a wire whisk. Add the milk, stirring rapidly with the whisk. Bring to a boil, stirring constantly. When the mixture is thickened and smooth, add salt, pepper, nutmeg and cayenne pepper or Tabasco sauce. Remove the saucepan from the heat and stir in the Cheddar cheese. Butter a 2-quart baking dish and pour a little of the sauce over the bottom. Add a layer of macaroni, more sauce, and so on, but end with a layer of sauce. Sprinkle with Parmesan cheese and dot with remaining butter, Bake until bubbling and golden brown, about 25 minutes. Serves 4 to 6.