Description
This recipe is a mix of maybe 3 others (at least 2 of which are from my mother-in-law), but what I’m listing here is how I usually make macaroni and cheese, heaven knows I’ve tried enough recipes. I like it creamy, and obviously due to the fat content, I don’t make it very often (though the girls wish I would!). Also, I’ve tripled this recipe, added a bunch of par-cooked broccoli, cauliflower and carrots and served it in my turkey roaster to a crowd – adding vegetables is easy. Enjoy!
Ingredients
1 lb/454 g macaroni – Barilla is our favorite pasta
1/4 c. EACH butter AND minced dried onion flakes
1 t. salt
1/2 t. + freshly ground pepper
1/4 c. flour
5 c. warm or hot whole milk
2 c. + packed grated old cheddar (though I’ve tried Gruyere and it’s also very tasty)
1 package (8 oz/250 g) cream cheese – I’ve also made this without the cream cheese, use whatever you wish!
1/2 c. + grated Parmesan (fresh is best)
Optional Topping if Baking
2 T. melted butter + 1/2 – 1 c. dry bread crumbs + 1/2 c. + grated old cheddar or Parmesan
Instructions
Cook the macaroni as directed, drain it and set aside. In a large pot or skillet, melt the butter, add the onion flakes, salt and pepper and flour and cook and stir for a couple of minutes until the mixture bubbles and the flour is no longer visible.
Slowly add in the warm/hot milk while whisking and then cook and continue to whisk until it all comes to a boil and thickens. Remove the pot from the heat and add in all of the cheese, stirring continuously until it all melts.
Add in the macaroni (and any par-cooked vegetables if using) and either serve it straight away or scrape it all into a large greased casserole, sprinkle it with the bread crumb topping and bake it at 350 for about 15 minutes until the topping gets crisp and the edges start to bubble. Watch it carefully, if everything is already hot it won’t need long in the oven.
- Category: Pasta, Make-ahead