Spaghetti and Cheese
Source of Recipe
Lafayette Journal and Courier newspaper
List of Ingredients
1/4 cup butter, margarine or oil
5 tablespoons flour
2 teaspoons salt
1/2 teaspoon (freshly ground) pepper
2 1/2 cups milk
8 ounces grated extra sharp Cheddar cheese (such as
New York State or Vermont), about 2 cups
8 ounces vermicelli
Recipe
Heat oven to 400 degrees. Grease an 8-by-8-inch baking
dish or your favorite casserole. Bring a large pot of
water to a boil.
Meanwhile, melt butter (or heat oil) in a medium
saucepan over medium heat. Add flour, one-half
teaspoon salt and pepper to the butter and blend
completely. Add milk, a little at a time (at first, it
will seize up and get quite thick) until it loosens
and easily incorporates more milk, then pour in all
the milk. Stirring often, cook until thick. Remove
from heat and stir in cheese until blended.
When the water in the pot comes to a boil, add one and
one-half teaspoons of salt. Add vermicelli; stir, and
cook for four and one-half minutes. Drain vermicelli
and place in greased pan. Pour cheese sauce over top.
Jiggle the strands of vermicelli with a fork to let
the cheese sauce seep down.
Bake 20 minutes or until it's bubbling around the
sides.
Serves four.
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