Wednesday, February 25, 2004 | 12:00 a.m. CST;
updated 8:54 a.m. CDT, Sunday, June 29, 2008
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.
1. D’Agostino makes a basic roux using butter and flour. Warm milk, cream, grated cheese and seasonings are added.
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.
3. D’Agostino places cheese slices on top of the noodles and cheese mixture. She says sharp cheddar gives the dish a crusty top.
4. D’Agostino removes her homemade macaroni and cheese from the oven after it has baked for 20 to 30 minutes at 350 F.
5. For variety, D’Agostino sometimes substitutes Tabasco in place of the dry mustard and shells for the elbow macaroni.