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