Ingredients
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1 lb elbow macaroni
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4 tablespoons butter
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1/3 cup flour
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2 cups milk
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2 cups half-and-half
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1 teaspoon salt
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fresh ground black pepper (I like lots)
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1/2 teaspoon curry
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1 -2 dash hot sauce
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1/2 cup frozen peas
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3 cups grated cheddar cheese (If you like spicy use a pepper cheese)
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1/2 cup grated swiss cheese
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1/4 cup grated parmesan cheese
Instructions
- Cook pasta aldente, drain and set aside.
- Heat oven to (350F) degrees.
- In a microwave proof dish melt butter and stir in flour.
- Whisk in milk and half and half.
- Microwave stirring every minute, until sauce begins to thicken about 5 minutes.
- Season with salt, pepper, curry and the hot sauce.
- Remove from heat and stir in remaining ingredients except for Parmesan cheese.
- Pour in a buttered casserole pan.
- Sprinkle top with Parmesan.
- Bake for 30 minutes until bubbly and golden.