"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creamy Mac-N-Cheese, by Tracey Hart, is from Cooking from the Hart,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb pasta 8 oz sharp white cheddar cheese 8 oz sharp cheddar cheese 4 Tbsp butter 1/4 cup flour (4 Tbsp) 2 1/2 cups milk 2 tsp ground mustard (optional) 1 tsp nutmeg salt and pepper to taste
Boil water for pasta. Melt butter in skillet. Add flour and stir for about 3 minutes. Slowly add milk and bring to a boil stirring often so not to burn. Let ingredients come together for about 5 minutes. Add shredded cheeses and season. Once the macaroni is drained, mix all ingredients. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes at 350º. Top with additional cheese and broil until cheese is browned and crispy.
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