"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for STOVETOP MAC & CHEESE, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Bennett
Added: Thursday, October 29, 2009


3 tbsp butter
1/4 cut finely chopped onion
1/3 cut all-purpose flour
4 cups whole milk
1/8 tsp cayenne pepper
3/4 pound small shell pasta or elbow macaroni
4 cup's coarsely grated sharp yellow cheddar cheese 3/4 pound
1 tsp Dijon-style mustard
1 tsp worcestershire sauce

In a median saucepan, melt butter over medium, add onion and cook until softened about 4 minutes. Add flour and 1/2 tsp salt, cook, stirring frequently, until mixture is pale golden, has a slight nutty aroma, and the texture of the cooked oatmeal, about 5 minuets.
Whisking constantly, pour in 2 cups milk, add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6-7 minutes. reduce heat to low. Simmer gently, , stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until done, drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard and worcestershire. Pout cheese sauce over pasta and stir to coat.
note: the sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency.




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