Aunt Kizzy's Macaroni And Cheese
- 1/2 pound rigatoni
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk hot
- 4 cups grated Cheddar divided
- 1 teaspoon seasoned salt
- 1/4 teaspoon freshly-ground white pepper
- 2 drops yellow food coloring
Heat oven to 350 degrees. Cook the macaroni in plenty of rapidly boiling lightly salted water until tender, about 12 minutes. Drain.
Melt the butter in a saucepan over medium heat and whisk in the flour. Cook, stirring, until the raw flour smell goes away, 2 to 3 minutes. Stir in the milk and cook until smooth. Add 3 1/2 cups Cheddar, seasoned salt, white pepper and food coloring and stir until the cheese melts, about 5 minutes. Stir in the macaroni.
Pour into an 8-inch baking dish, sprinkle with the reserved 1/2 cup of Cheddar and cover the dish with aluminum foil. Bake 30 minutes, then remove the foil and bake until lightly browned on top, about 30 minutes more.
This recipe yields 4 servings.
Each serving: 721 calories; 1,454 mg sodium; 162 mg cholesterol; 52 grams fat; 33 grams saturated fat; 28 grams carbohydrates; 36 grams protein; 1.16 gram fiber.