"Even people who have had their own macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version," writes Schelby Thompson of Dover, Delaware. Tip: "Make it with extra-sharp white cheddar cheese for more flavor," Schelby recommends.
- 4 cups uncooked elbow macaroni
- 3/4 cup finely chopped onion
- 3/4 cup butter, divided
- 6 tablespoons all-purpose flour
- 4-1/2 cups milk
- 4 cups (16 ounces) shredded sharp cheddar cheese
- 1 teaspoon ground mustard
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3/4 cup dry bread crumbs
- Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in 1/2 cup butter. Add the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth.
- Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Baked Mac and Cheese in Quick Cooking May/June 2005, p61
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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