CHEESE SAUCE FOR MACARONI OR TWICE-BAKED POTATOES
TO MAKE 3 CUPS CHEESE SAUCE:
1/4 cup butter
3 Tbsp flour
1 cup milk
1/2 cup half and half
3-4 drops Worcestershire sauce
salt, pepper, ground nutmeg, hot sauce (to taste)
2 cups grated cheddar
Melt butter in a medium sauce pot. Whisk in the flour and cook for a minute or two, then whisk in the milk and the half and half to make a smooth sauce. Bring the sauce to a boil, then reduce heat and simmer for about 5 minutes, whisking from time to time. Season with salt, pepper, nutmeg and hot sauce. Add cheese and stir to make sure that the cheese is melted. Remove from heat.
FOR MACARONI AND CHEESE:
1/2lb uncooked macaroni
8 cups water
1/4 tsp salt
1 1/2 cup cheese sauce (above recipe)
Buttered bread crumbs (optional, if baking)
Bring the 8 cups of water with a little salt to a boil. Add the macaroni and cook till tender; drain. Place in a bowl and add the cheese sauce. Season to taste.
Serve hot and creamy or place in an oven-proof casserole dish, sprinkle with buttered bread crumbs and place in a hot 400 degree F oven for about 10 minutes to form a nice crust
Source: The New Orleans Times-Picayune, 1999 |