This recipe was featured in Hot Topics Vol. 53, Winter 2016.
Recipe is for 4 to 6 servings.
Ingredients:
- ½ lb. (227 g) rigatoni macaroni
- 2 tbsp. (28 g) unsalted butter, plus more for greasing pan
- 1½ tbsp. (12 g) all-purpose flour
- ¼ tsp. (1½ g) salt
- ¼ tsp. (1½ g) freshly ground white pepper
- 1½ cups (355 ml) milk
- ½ lb. (227 g) sharp Cheddar cheese, cut into ¼-inch cubes
- ½ tsp. (3 ml) Worcestershire sauce
Instructions:
Cook the macaroni according to package directions and drain.
Pre-heat oven to 375°F (191°C).
In a 1-quart saucepan, melt the butter over low heat. With a wire whisk, mix in the flour, salt and pepper. Cook 1 to 2 minutes, or until a smooth mixture forms. Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat.
In a large mixing bowl, combine the cooked macaroni with the sauce, cheese and Worcestershire sauce. Pour into a buttered 8' x 8' x 2' pan and bake for 25 minutes, or until the top browns.
