Recipe Source: Pampoosh
Cook al dente:
1 pound elbow macaroni
Drain well, set aside
Grate 12 oz. cheese, I used a combination of Gruyere (5) Gouda (5) and Parmesan (2)
Set aside
In a sauce pan make a roux using:
3T butter
3T flour
When slightly turned color, add and bring to a simmer:
1 c broth
1 c milk
1 T paprika
1 t cayenne pepper
Remove from heat and melt cheese into the sauce. Add:
2 – 3 heaping T minced garlic
Combine well with the pasta, place in baking pan and broil until top has browned.
Serve hot with a nice bottle of white wine. MMMM
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