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Ingredients
- 1/2 stick butter
- 4 tablespoons flour
- 2 cups Milk room temperature
- 1/4 cup white wine room temperature
- salt and pepper
- about 1/8 teaspoon curry spice (a TINY SHAKE)
- 1 lb elbow or rigatoni maccaroni cooked al dente
- 1/2 cups Italian bread crumbs
- 1 block (12 oz.) EXTRA SHARP cheddar cheese (either white or yellow), shredded
Ingredients
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Instructions
- Melt 1/2 stick butter in pot slowly.
- Add salt, pepper, pinch of curry while stirring.
- Keep stirring while adding flour slowly.
- When mixture has the consistency of a "pasta", slowly add milk and wine, stirring constantly.
- Do this a little at a time. As more liquid is added, heat can be adjusted to medium.
- Don't stop stirring. Cook for about 25 until mixture is thick (you don't want it 'soupy').
- Add cheddar cheese and reduce heat to low/simmer. Stir occasionally until cheese is melted.
- Pour over cooked pasta then top with buttered bread crumb mixture (see below).
- Buttered bread crumb mixture: melt 1 stick of butter and stir in bread crumbs until mixture is 'crumbly'.
- Bake in 325 oven for 20 minutes or until top is browned.
