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Macaroni and Cheese
There are few things on this earth more satisfying than a bubbling tray of hot-from-the-oven, homemade macaroni and cheese. Kraft has nothing on this recipe.
Ingredients:
2 cups milk
3 Tablespoons flour
Half a stick of butter
1 package (1 lb.) elbow macaroni
1 small onion, diced
Bread crumbs
5 cups shredded cheddar
Salt and pepper to taste
Instructions:
Start by making a rhoux. Melt the butter in a large saucepan on medium heat and add the flour, stirring constantly until the mixture turns a golden brown. Remove from heat and let cool for 10 minutes. Pour in the 2 cups of milk and begin heating on medium heat again, stirring constantly with a whisk until mixture begins to bubble. When milk has thickened into a creamy sauce, lower the heat and add the 5 cups of shredded cheese and continue to stir. Keep stirring until everything is well blended into a velvety, cheesy sauce.
Boil up the macaroni, following the package instructions (pasta generally takes 6 to 8 minutes to cook in boiling water). Drain the pasta well and set aside.
Preheat the oven to about 375 degrees. Grease the bottom of a large pan using oil or vegetable shortening. In a large bowl, combine the cheese sauce, onions and cooked macaroni. Season with salt and pepper, mix well, then pour into the baking tray. Dot the top with butter and sprinkle with bread crumbs.
Bake in a 375 degree oven for about 30 minutes or until the edges start to turn golden brown.
Serves: 6
Submitted by: Dina Giolitto
http://wordfeeder.com
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