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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Home made macaroni and cheese. This macaroni and cheese is easier to make because the pasta is cooked in the sauce - no need to make separate dishes! (As such, the roux is thinner than most, don't be scared.) Ingredients:
3 tbsp salted butter |
1/2 large onion, diced |
2 tbsp flour |
8 ounce fettuccine or elbow noodles |
3 cups whole milk |
3 1/2 cups cheddar cheese, shredded |
1 tsp salt |
2 tsp black pepper |
Directions:
1. Melt butter in large saucepan over medium heat. Add onion and saute until clear.
2. Add flour to butter, stir to create roux. Add milk in smal amounts to keep sauce from getting lumpy or gritty.
3. Bring to a boil, stirring frequently. Add noodles and boil until tender. Sauce will thicken as it cooks. Add salt and pepper to taste.
4. Add cheese in small handfuls, stirring until smooth.
5. (An additional last step: Transfer from pot to a cassarole dish. Preheat oven to 375 degrees F. Top with breadcrumbs, French's Onion Toppers, or some more cheese. Bake for roughly ten minutes until slightly crispy.)
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