Macaroni & Cheese
3 cups elbow macaroni, boiled in salted water. Cook in a 4 qt dutch oven for 6 minutes from second boil. Drain and put back in pan.

3 TBSP butter
3 TBSP flour
1/2 a small onion, diced finely
1/2 tsp paprika
1/2 tsp tabasco
1/2 tsp dry mustard
salt and pepper to taste
2 cups milk
1 cup half & half
1 lb cheddar cheese
8oz monteray jack cheese
2 oz cream cheese
1/4 c good parmesan
1/2 cup mozzerella

Melt butter in a dutch oven. add onions and cook until translucent. Add flour, paprika, mustard and tabasco all at once. Whisk until smooth then cook at least 2-3 minutes. Slowly add milk and 1/2 & 1/2, stirring constantly. Bring to a boil and simmer 2 minutes until thickened.

Remove from heat and add all cheeses EXCEPT the mozzerella. Stir constantly until all cheese is melted. There will be more cheese sauce than your macaroni can take.

Pour cheese sauce over macaroni slowly until macaroni is entirely incorporated in cheese sauce. Then add about 1 cup more so that macaroni is very wet with sauce. The noodles will absorb a lot of the sauce.

Pour into a buttered 2 quart casserole dish and top with 1/2 cup mozzerella.

Combine all bread crumb ingredients (below) and sprinkle on top of mac and cheese. Bake at 350? for 30-35 minutes. Feeds about 7 or 8 people.

for bread crumb topping:
2 slices bread left out for a couple of hours then rubbed between your hands til crumbs form.
8 butter crackers finely crushed
1/4 cup Italian bread crumbs
1/3 cup melted butter
Posted by Donna on Monday, October 11, 2004 at 09:30 AM
Filed in: Casseroles • ◊ Permalink


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