Thursday, June 26, 2008

Macaroni & Cheese

5 Tbs. Flour
1 Qt. Warm milk (110 degrees)
1 pinch cayenne pepper
5 Tbs. Butter
1/4 lb cubed ham (opt.)
1 cup cubed monterey jack
1 cup cubed mozzarella
1 cup cubed cheddar cheese
salt and pepper to taste
paprika to taste
1- 24 oz pkg elbow macaroni (or other past of your choice)

Cook pasta until al dente; drain.
In med. saucepan melt butter and stir in flour to make a roux. Cook 1-2 minutes, stirring constantly. Then whisk in warm milk a little at a time to make white sauce. Bring to a boil. Reduce heat and simmer. Mix in salt, pepper and cayenne. Stir frequently until sauce thickens.
Remove pan from heat and stir in cheese. Combine pasta with sauce and stir well.
(This recipe make a lot!)

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