1 1/2 cup Elbow Macaroni, Medium
2 tbsp Butter, Unsalted
2 tbsp Flour
3/4 cup Milk
3/4 cup Cheddar Cheese, Extra Sharp, Grated
1/2 cup Jack Cheese, Grated
1/4 cup Parmesan Cheese, Grated
1 tsp Hot Sauce
Salt
Pepper
1/4 cup Bread Crumbs, Dry, Fine
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Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart baking dish. Cook macaroni according to package directions until tender but still firm. Drain & place it in prepared baking dish. Set aside & keep warm.
Melt butter over medium heat in small saucepan & whisk in flour. Cook for 2 minutes or until mixture is thick & pasty. Gradually drizzle in milk, whisking constantly, & cook 7-8 minutes or until sauce is thick. Remove sauce from heat.
Reserve 1 tablespoon of each cheese in small bowl. Add remaining cheese to sauce & stir until smooth. (You may have to return saucepan to stove over low heat.) Add hot sauce & salt & pepper to taste. Pour sauce over macaroni in casserole & stir well.
Add bread crumbs to reserved cheese, mix well & sprinkle mixture over top of macaroni. Bake 35-40 minutes or until bubbly & lightly browned on top. Serve hot.
Per Serving: 239 calories, 14 grams fat, 54 percent of calories as fat, 41 milligrams cholesterol, 425 milligrams sodium. Analysis by The Dallas Morning News. Posted to FOODWINE Digest 08 Jan 97
Recipe by: Kwanza Recipes - Miami Herald
From: Randee Fried <Noellekk@AOL.COM>
Date: Wed, 8 Jan 1997 19:37:55 -0500
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