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"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

Macaroni and Chesse Recipe

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This recipe for Macaroni and Chesse is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbs. Unsalted Butter
5 1/2 cup Milk
1/2 c Flour
2 tsp. Salt
1/4 tsp. Nutmeg (do not add extra)
1/4 tsp. Pepper
1/4 tsp. Cayenne Pepper
6 1/2 cup grated Sharp Chedder Cheese (26 oz)
1 pound Macaroni
Directions:
Directions:
Preheat oven to 375 degrees. Butter a 3 quart
casserole dish. set aside.
Warm milk in a saucepan over medium heat.
Melt butter in a high-sided skillet over medium
heat. When butter bubbles, add flour. Cook,
stirring one minute. While whisking, add hot milk
a little at a time to keep mixture smooth. Continue
cooking, wisking constantly, until mixture
bubbles and thickens, 8-12 minutes. Remove pan
from heat. Stir in salt, nutmeg, peppers, and 4 1/2
cups cheese.Set the cheese sauce aside.
Cover a large pot of sated water and bring to a
boil. Cook the macaroni until the outside of the
pasta is cooked and the inside is underdone, 2-3
minutes only. Transfer the Macaroni to a
colander, rinse under cold running water, and
drain well. Stir the macaroni into the reserved
cheese sauce.
Pour mixture into the prepared casserole dish.
Sprinkle remaining chesse over top. Bake until
golden, about 30 minutes.
Transfer dish to a wire rack for 5 minutes before
serving.

 

 

 

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