Sunday, November 02, 2014

Homemade Macaroni & 3 Cheese Recipe: A New Family Favorite!

Last night, I decided to try yet another Macaroni and Cheese recipe in the hopes of finally finding the correct combination of creaminess and cheesiness.  Even more importantly, I wanted a full flavored type of macaroni and cheese that both myself and my wife would enjoy.

After I made the dish and served a helping to my wife, she scored the recipe a "ten out of ten."  Even better, we both had a second helping which should be all the proof you need.

Nearly Perfect Macaroni & 3 Cheese Recipe:

2 cups dried elbow macaroni
1 med. onion (chopped)
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon black pepper
1/8 teaspoon ground mustard
2 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded American or Velveeta cheese
A generous amount of grated Parmesan cheese

To make:

1.  Cook the pasta according to the instructions, drain, set aside.
2.  Meanwhile, for cheese sauce melt butter in a large saucepan.  Add onions to the hot butter and cook until the onions are done.
Onions cooked in butter instantly make the house smell good (and homey)

3.  Stir in the flour, pepper, and ground mustard.  Then add all the milk at once.  Cook and stir the mixture over medium heat until the sauce becomes somewhat thick and bubbly.
The photo makes this look more like an onion pancake (ew). 

4.  Add the shredded cheese and stir until all the cheese is melted.  Add the macaroni and mix thoroughly.
Almost done - just throw it in the oven!
5.  Transfer the mixture to a 2 quart baking dish.  Top liberally with the grated Parmesan cheese.  Bake, uncovered, in a 350 degree oven for 25-30 minutes.  Allow the macaroni to cool for 10 minutes before serving.

6.  Enjoy!


You may wish to add some salt to the elbow macaroni when boiling the water (but I didn't do that).  I like to add a dash of salt and pepper to my macaroni and cheese when it's on my plate instead.


Mark Hoyle said...

Love homemade Mac and cheese

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