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Ingredients
- 1/4 c. Butter
- 1/4 c. Flour
- 2 c. Hot lowfat milk
- 1 dsh Pepper
- 1/2 tsp Tabasco, or possibly more
- 1/2 c. Heavy cream
- 12 ounce Coarsely grated cheddar
- 8 ounce Macaroni, cooked & liquid removed
Directions
- Preheat oven at 350 F. In a heavy saucepan over low heat, heat butter. Add in flour, stir with a wooden spoon for 3 min or possibly till roux is frothy & taste of raw flour is gone. Gradually stir hot lowfat milk into roux. Turn up heat, stir till sauce is just at boiling point. Turn down heat, let simmer a few min. Add in pepper & Tabasco (it brings out the flavor, so do not be shy). Stir in heavy cream & simmer briefly till flavors are blended. Stir 3/4s of the cheese into the simmering sauce till melted. Combine sauce with macaroni, pour into 2 quart dish. sprinkle with remaining cheese, bake for 30 min or possibly till bubbly & light golden brown.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1203g | |
| Calories 3145 | |
| Calories from Fat 1664 | 53% |
| Total Fat 189.44g | 237% |
| Saturated Fat 118.48g | 474% |
| Trans Fat 0.0g | |
| Cholesterol 586mg | 195% |
| Sodium 2691mg | 112% |
| Potassium 1664mg | 48% |
| Total Carbs 223.68g | 60% |
| Dietary Fiber 8.1g | 27% |
| Sugars 33.39g | 22% |
| Protein 135.68g | 217% |
