Pasta

Blue Cheese Macaroni

  • 1 8 oz package Elbow Macaroni
  • 1/4 cup Butter
  • 1/4 cup Flour
  • 2 cups Milk
  • 1 4 oz package Crumbled blue cheese
  • 1 Eggs, beaten
  • 1 2 oz jar Pimientos, diced
  • Cup Bread crumbs, soft
  • 1 cup Walnuts, chopped

    • Prepare macaroni, rinse in cold water and drain. Melt butter in a sauce pan, add flour, stirring until smooth. Cook oneminute, stirring constantly. Gradually add milk, cook over medium heat until thickened. Add cheese, stirring until melted. Stir about one forth of the mix intothe beaten egg, return and stir into the mixture. Add macaroni and the drained pimento. Spoon into a 2 quart cassarole,sprinkle with the bread crumbs and walnuts. Bake at 350 for 35 minutes.

    Southern Living March 94

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by William Coughenour of Nixa, MO. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!