Zingy Homemade Macaroni and Cheese

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Zingy Homemade Macaroni and Cheese

I like my macaroni and cheese with a bit of zing, so I add Tabasco sauce. Not too much, just enough to give it a wonderful flavor - even the kids like it! You will too.

Notes

Can't get enough of a good thing?  Check out more yummy macaroni and cheese recipes here!

Cooking Time40 min

Ingredients

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups warmed milk
  • 1/2 teaspoon Tabasco
  • 1 dash ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 12 ounces extra sharp Cheddar cheese
  • 8 ounces uncooked elbow macaroni

Instructions

  1. Preheat oven to 375F degrees.
     
  2. While preparing the cheese sauce below, cook the macaroni to al dente in a couple quarts of water; drain.
     
  3. Grate the cheese.
     
  4. Melt the butter, add flour, and cook for 5 minutes over very low heat, stirring often. Do not let the flour brown.
     
  5. Remove from heat, and stir in the milk gradually, with a whisk, to prevent lumps.
     
  6. Cook this bechamel for another five minutes.
     
  7. Add salt, pepper, Tabasco, and cream.
     
  8. Melt three-quarters of the cheese into the sauce.
     
  9. Mix sauce and cooked macaroni, and pour into a greased 9x9-inch pan.
     
  10. Top with remaining cheese.
     
  11. Bake at 375F degrees until the top and edges are slightly brown, 40 minutes or longer.
     
  12. Remove from oven, and let stand for 5 to 10 minutes before serving.

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