World's Best Macaroni and Cheese



4 Tbs butter
4 Tbs flour
2 cups milk
Freshly ground black pepper
1/2 tsp Tabasco
12 oz macaroni elbows
3/4 pound grated Cheddar cheese (I prefer Tillamook medium)

Make roux by melting butter, adding flour, and cooking over low heat for several minutes, stirring constantly. Warm the milk and add to the roux, stirring constantly. Use whisk if necessary to make smooth. Turn up heat and stir until just at boiling point, then turn down and simmer for a few minutes. Add pepper and Tabasco.

Cook and drain the macaroni.

Mix three-quarters of the grated cheese into the simmering sauce. After it has melted, combine it with drained macaroni. Pour into a baking pan. Sprinkle top with remaining cheese. Bake for 20 to 30 minutes in a 350 degree oven.

Fashioned after the James Beard recipe.

Posted: Sat - May 15, 2004 at 09:16 AM        

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