Recipe: James Beard's Classic Macaroni and Cheese

James Beard's Classic Macaroni and Cheese
rec.food.recipes/Narnia/2002
Recipe By: James Beard
Servings: 6

1 package macaroni
4 tablespoons butter
4 tablespoons flour
2 cups milk
dash pepper
1/2 teaspoon Tabasco sauce
1/2 cup heavy cream or half and half
3 cups shredded cheddar cheese -- mild or medium

Cook and drain the macaroni. Melt the butter in a saucepan over low heat. Add the flour, and stir for about 3 minutes.

Meanwhile, heat the milk. Add the warm milk gradually to the flour mixture, stirring constantly. Turn up the heat and cook, stirring, until the sauce is just at the boiling point. Turn down the heat and let it simmer for a few minutes. Add the pepper and Tabasco sauce. Don't be afraid of the Tabasco - it will help bring out the flavor of the cheese. Stir in the cream and simmer a little longer until the flavors are blended.

Mix three-quarters of the shredded cheese into the simmering sauce. Stir. As soon as it melts, combine it with the drained macaroni and pour it into a baking dish. Sprinkle the top with the remaining cheese and bake for 25-30 minutes in a 350 degree oven.

NOTES : I also like to add toasted bread crumbs to this dish. Melt a small amount of butter in a non-stick skillet. Add about a half cup of dry, unseasoned bread crumbs and cook, stirring, until butter is absorbed and bread crumbs are golden. Don't over-toast. Sprinkle over top of macaroni and cheese before baking.