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Debbie D’Agostino’s Macaroni and Cheese

Wednesday, February 25, 2004 | 12:00 a.m. CST; updated 8:54 a.m. CDT, Sunday, June 29, 2008

Ingredients:

4 tbs. butter

4 tbs. flour

2 cups warm milk

1/2 tsp. ground black pepper

1/2 tsp. dry mustard

1/2 cup cream

1/2 pound elbow macaroni (cooked and drained)

3/4 pound grated sharp cheddar cheese

Melt butter in saucepan over low heat, add flour and stir for 2 to 3 minutes. Slowly add warm milk to roux, stirring constantly. Turn heat up and heat to boiling (but don’t boil) stirring constantly. Simmer on low for 2 to 3 minutes. Add pepper and mustard. Stir in cream and heat till simmer. Add 3/4 of the grated cheese to the simmering sauce. Add cooked macaroni. Pour into baking pan. Sprinkle with remaining cheese.

Bake 20 to 30 minutes at 350 F.

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1. D’Agostino makes a basic roux using butter and flour. Warm milk, cream, grated cheese and seasonings are added.

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2. After the noodles are cooked and drained, D’Agostino adds them to the simmering cheese sauce, then pours the mixture into a baking dish.

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3. D’Agostino places cheese slices on top of the noodles and cheese mixture. She says sharp cheddar gives the dish a crusty top.

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4. D’Agostino removes her homemade macaroni and cheese from the oven after it has baked for 20 to 30 minutes at 350 F.

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5. For variety, D’Agostino sometimes substitutes Tabasco in place of the dry mustard and shells for the elbow macaroni.


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