MacAroni a L'Italienne
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 4 | ounces |
cheddar cheese
shredded |
|
| 1 | tablespoon |
prepared mustard
ground, optional |
|
| ¼ | pound |
pasta, elbow macaroni
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 115.6 | ml/g |
cheddar cheese
shredded |
|
| 15 | ml |
prepared mustard
ground, optional |
|
| 113.4 | g |
pasta, elbow macaroni
|
|
Directions
Scald milk in double boiler.
In bowl, rub flour and butter together and whisk into milk.
Stir over heat until thickened. Stir in salt, pepper to taste, cayenne, cream, cheese and mustard. This can also be done in saucepan, if watched carefully.
Cook macaroni according to package directions.
Drain well and arrange in serving dish.
Stir in sauce and serve.
