Tuesday, April 6, 2010

Greatest Mac and Cheese Recipe

Hope everyone had a great Easter and having a good spring. I felt inclined to share with you all one of the greatest mac and cheese recipes handed down from my in laws that complemented a fried chicken dinner I hosted a few weeks ago. This dish is the bees knees and I highly recommend you give it a shot. Kids will also love this dish.

HomeStyle Macaroni and Cheese

6 tablespoons butter
½ cup chopped onion
¼ cup plus 2 tablespoons all-purpose flour
4 cups whole milk
2 teaspoons dry mustard
½ teaspoon salt
2 cups shredded sharp Cheddar cheese
3 ½ cups shredded sharp white Cheddar cheese
¼ cup shredded Parmesan cheese
1 pound elbow macaroni, cooked and kept warm
1 cup Panko bread crumbs
2-3 tablespoons melted butter

Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a large Dutch oven, melt butter over medium heat. Add onion, and cook for 5 to 6 minutes, or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes. Gradually add milk, and cook, stirring constantly, for 5 to 6 minutes, or until mixture begins to thicken. Remove from heat. Stir in mustard and salt. Add cheeses, stirring until melted and smooth. Add macaroni, tossing gently to combine. Pour mixture into prepared baking dish. Mix bread crumbs and melted butter, spread over top of macaroni. Bake for 30 to 40 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.

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