Macaroni & Cheese

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  • 8 ounces dried corkscrew macaroni (2 cups)
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup half-and-half
  • 2 cups shredded Cheddar cheese (8 ounces)
  • 1/4 teaspoon salt
  • 1/2 teaspoon TABASCO® brand Original Red Sauce


Cook macaroni in a large saucepan according to package directions; drain and return to saucepan.

Meanwhile, melt butter in a medium saucepan; stir in flour and cook 1 minute. Add milk and half-and-half; cook and stir until slightly thickened and bubbly, about 5 minutes. Reduce heat to low and stir in cheese until melted. Stir in salt and TABASCO® Sauce.

Pour over warm macaroni in saucepan and mix well; cook and stir for 2 to 3 minutes or until heated through. Serve with additional TABASCO® Sauce, if desired.

Makes 4 to 6 servings.

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  • Name: roxanne
    Date: February 19th, 2014
    i am going to try subbing evaporated canned milk for half and half. I will see how the creaminess is affected....
  • Name: Jan
    Date: October 21st, 2013
    Do you have to use half n half?
  • Name: Linda
    Date: August 24th, 2012
    Half-and-half is part cream and part milk. You can find it in the dairy section.