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Creamy Mac & Cheese

Creamy Mac & Cheese
Wednesday, 01 April 2009

Description

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

 

Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 

 

By Rick Browne, PH.B. 

  

Ingredients

At a glance
Cuisine
American
Ingredient
Pasta
Cheese
Cooking Method
Bake
Difficulty
Easy
Heat Level
1
Meal/Course
Dinner
Side Dish
Main Course
Serves
4-6

1 can cream of onion soup

2 cups water or chicken stock

1 1/2 cups shredded Cheddar cheese

1/2 cup Huntsman cheese, crumbled

3 cups cooked elbow macaroni

4 tablespoons buttered bread crumbs

2 tablespoons sweet yellow onion, chopped

1 tablespoon pimiento, finely chopped

1 tablespoon chives, finely chopped

 1 teaspoon butter, melted

Creamy Mac & Cheese 

Methods/steps

Preheat an oven or BBQ to 350 degrees F.


Combine the soup, water, Cheddar cheese, and macaroni in a 1 1/2-quart casserole dish. 


Stir in the pimiento, sweet onion and chives and bake at 350 degrees for 30 minutes or until the dish is hot.

 

Take 4 tablespoons of bread crumbs and sauté them in 1 teaspoon of butter until all the butter is absorbed, and then set crumbs aside.


Top the macaroni mix with the crumbled Huntsman cheese and bread crumbs and bake 5 more minutes or until the cheese melts.


TIP:  Huntsman cheese is an English cheese available in most cheese shops and in the cheese sections of major grocery stores.  It is comprised of layers of Stilton (blue) cheese between layers of Double Gloucester cheese.

 

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