FEEDS: 6-8

WHAT YOU'LL NEED:

• 3 T. vegetable oil
• 5 T. flour
• 1/2 qt. whole milk
• 1 lb. sharp cheddar cheese, grated
• 1 t. dry mustard
• 2-3 T. parmesan cheese
• 2-3 drops Tabasco sauce
• 1 lb. bowtie pasta, cooked el dente

LET'S COOK

In a sauce pot, heat the oil over a medium flame. Add and stir in the flour to create a roux. Next, add the milk. Using a whip, blend together the roux and milk to create a cream sauce. Add the grated cheese and whip into the sauce. Add the mustard, parmesan and Tabasco. Whip to blend the ingredients well.

Cook the pasta, drain and add directly to the cheese sauce while the pasta is still hot. Oil a 3 quart baking dish well, then pour in the macaroni and cheese. Dust the top with a couple tablespoons of bread crumbs and some additional Parmesan cheese. Bake in a preheated 350 degree oven for 25-30 minutes on the top rack or until the top is browned and bubbly.

MORE IDEAS:

Almost any type of firm cheese works well. Also consider that this recipe will make use of small pieces of firm cheese that may be left over in your refrigerator. Grating the cheese helps them to melt down easier in your cream sauce.

When boiling your pasta, use garlic salt to season the water. It adds a touch of flavor.

Get crazy and sprinkle a can of fried onion rings on top just before you bake this dish. Boom!