Ingredients
6 cups water
¾ tsp salt
3 cups small elbow macaroni
3 cups sharp cheddar cheese
6 tbsp margarine
6 tbsp milk
Pinch paprika (I have big pinches)
Pinch white pepper (Black works fine. The original recipe called for white. I found it at Smiths.)
Pinch cayenne pepper
Using a large saucepan, bring salted water to a boil. Stir in macaroni and return to boil. Stir occasionally; boil for 4 minutes. Lower the heat to medium and continue to boil, stirring frequently for 7 minutes. (You may need to reduce the heat to its lowest heat the last 2 minutes to prevent sticking.) Add the remainder of the ingredients, stirring well until the cheese is melted.
1 comment:
What I do is just cook the pasta in the water just as I'd normally make pasta until it's done and then I drain it. Usually you make sure all of the water is drained well for pasta so that the sauce clings better. In this case you don't drain it well because you want some of that nice starchy water to help make the sauce. So, drain poorly and put it back in the pot. Then make as directed. It's so much easier and tastes just the same.
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