Mom's Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is the definition of comfort food for me - perhaps the fond memories of cooking with mom, or just the creamy, cheesy, warm, tangy taste... It's not too rich, but just right! Ingredients:
2 cups macaroni, dry |
2 cups milk |
1 tablespoon flour |
2 tablespoons butter |
1 small onion, finely chopped |
1 (10 1/2 ounce) can tomato soup |
1 cup shredded sharp cheddar cheese |
1 teaspoon garlic powder (optional) |
1 teaspoon onion salt (the cheese is usually salty enough for most people) (optional) |
black pepper |
15 soda crackers |
1 tablespoon butter |
2 tablespoons parmesan cheese, grated |
1/2 cup crushed potato chip |
1/2 cup breadcrumbs |
1 tablespoon butter |
Directions:
1. Cook macaroni according to package directions, only until al dente (tender yet firm, as they will be cooked again later) and set aside.
2. In large pot, melt butter and add flour to form roux.
3. Whisk in milk and onion, over medium heat until somewhat thickened (not too thick or you will need a knife to cut out chunks of mac & cheese!).
4. Remove from heat and add tomato soup, cheese and spices. It should be runny and pourable, about like ranch salad dressing for lack of a better example :) If too thick add milk and seasonings to taste.
5. Pour into a greased casserole dish.
6. In a ziplock bag, combine crub top ingredients of your choice, and crush with hands, mixing butter in until uniform. I think crackers are the best tasting!
7. Sprinkle over mac and cheese.
8. Bake at 350 degrees for 20 minutes, til top is crunchy and pasta is bubbly.
9. ENJOY!
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