INGREDIENTS
• 3 Tbs butter
• 4 Tbs flour
• 1 cup milk
• 1 Tsp dijon mustard
• 2 dashes tabasco sauce
• 1 pound extra sharp cheddar cheese, shredded
• 1 pound elbow macaroni
•½ cup parmesan cheese
•1/8 cup dried minced onion
• ½ cup Italian flavored breadcrumbs
• 1/8 tsp Salt
• 3 Tbs butter
• 4 Tbs flour
• 1 cup milk
• 1 Tsp dijon mustard
• 2 dashes tabasco sauce
• 1 pound extra sharp cheddar cheese, shredded
• 1 pound elbow macaroni
•½ cup parmesan cheese
•1/8 cup dried minced onion
• ½ cup Italian flavored breadcrumbs
• 1/8 tsp Salt
• 1/4 tsp black pepper
• Tbs fresh parsley chopped
• Tbs fresh parsley chopped
DIRECTIONS
Boil Macaroni. Preheat oven to 375 degrees F. In a large pot melt butter and add flour to make a paste. Stirring constantly, add milk,Dijon, Tabasco, parm cheese, and minced onion. Cook mixture until it starts to thicken. Add cooked and drained macaroni. Remove from heat and add cheese, continuously mixing until cheese is melted. Place mixture in baking dish and top with Italian breadcrumbs. Sprinkle fresh parsley on top. Place in oven for 10 minutes or until golden brown.
Boil Macaroni. Preheat oven to 375 degrees F. In a large pot melt butter and add flour to make a paste. Stirring constantly, add milk,Dijon, Tabasco, parm cheese, and minced onion. Cook mixture until it starts to thicken. Add cooked and drained macaroni. Remove from heat and add cheese, continuously mixing until cheese is melted. Place mixture in baking dish and top with Italian breadcrumbs. Sprinkle fresh parsley on top. Place in oven for 10 minutes or until golden brown.
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