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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
4 cups uncooked elbow macaroni |
3/4 cup finely chopped onion |
3/4 cup butter, divided |
6 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
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