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  RECIPE TITLE "Macaroni and Cheese Recipe"
Source: Casual Cuisines of the World - Diner
courtesy of

yields Serves 4 time--- difficultyeasy

Although the pasta tubes known as macaroni came from Italy more than two hundred years ago, baking them with a cheese sauce became popular in America only in the 19th century. Try adding different varieties of Cheddar or other melting cheeses, small ham cubes, or finely sliced fresh basil.


For Macaroni:
1 teaspoon salt
2 1/2 cups dried elbow macaroni
1 tablespoon vegetable oil or olive oil

For Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups milk, warmed
1 3/4 cups shredded sharp Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons Dijon-style mustard
1 teaspoon finely chopped fresh parsley

For Topping:
3/4 cup shredded sharp Cheddar cheese
1/2 cup fresh bread crumbs
1 teaspoon unsalted butter, cut into tiny pieces

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Preheat an oven to 375 degrees. Butter an 8-inch square baking pan or dish.

FOR MACARONI: Bring a large saucepan three-fourths full of water to a rapid boil. Add the salt and the macaroni and stir to separate. Cook, stirring occasionally, until al dente, 5-7 minutes, or according to package directions. Drain and rinse with cool water to remove any excess starch. Place in a large mixing bowl and drizzle with the oil. Set aside.

FOR SAUCE: In a saucepan over medium-low heat, melt the butter. Sprinkle the flour over the butter and whisk constantly until the flour is absorbed and the mixture is gently bubbling and lightly golden, 2-3 minutes. Gradually add the warm milk, whisking continuously, and bring to a simmer. Continue to simmer, stirring, until smooth and slightly thickened, 3-4 minutes.

Add the 1 3/4 cups cheese to the milk mixture, remove from the heat and whisk constantly until the cheese melts. Stir in the salt, pepper, mustard and parsley. Pour the sauce over the macaroni and mix to combine. Transfer the macaroni to the prepared baking pan.

FOR TOPPING: In a small bowl, stir together the cheese and bread crumbs. Sprinkle evenly over the macaroni. Dot with the butter.

Bake until the top bubbles and begins to form a crust, 20-25 minutes; cover the top with aluminum foil if it begins to brown too much. Remove from the oven and let stand for about 5 minutes before serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

  Nutrition Facts
Serves 4
Facts per Serving
Calories: 673 Fat: 31g Carbohydrates: 66g
Cholesterol: 75mg Sodium: 1527mg Protein: 35g
Fiber: 3g % Cal. from Fat: 41% % Cal. from Carbs: 39%

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