KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1 lb macaroni elbows or shells (I love shells because they hold the cheese)
6 T unsalted butter
1-1/2 T ap flour
2 C half and half
16 oz sharp cheddar, cubed
a dash of salt (a little will do, the worcestershire and hot cause are plenty salty)
½ tsp worcestershire sauce
a few dashes hot pepper sauce
|
1st Keep
 PinkyMac
|
Comments