This Mac n’ Cheese has become a on demand recipe for family get togethers, work functions, and summer parties. The Roux is to die for! I love making this dish and seeing everyone’s eyes when it comes out of the oven. It is really hard to keep their forks from digging in before it has time to set and cool. This is a winner for so many occasions, and SUPER EASY!
You will want to keep an eye on the roux, as it can get too hot, and burn very quickly. Also, do not let the onions get brown, they should be just slightly see through before adding the flour.
This recipe is very easy to double for larger crowds.
8oz. Elbow Macaroni (or whatever noodle you desire)
3 1/2 tbsp. butter or margarine
1/4 Cup finely chopped onions
2 1/2 tbsp. flour
1/2 tsp. salt
2 1/4 Cups milk
2 1/4 cubes sharp chedder cheese
1/2 Cup mozarella cheese shredded (optional) I like this because it gives it a bit of a kick
Panko or crushed tollhouse crackers
Parmesan cheese for topping (if you desire)
Prepare all of your ingredients first, the process does move pretty quickly.
First~ start the water boiling for the noodles, it is best to have the noodles be a bit dry, and well drained for the recipe. Follow the box instructions for the pasta for best results use a bit of oil and salt. Most people use elbow macaroni, however, sometimes it is fun to use twists, or shells for something different.
Grease a 9X13 pan and set aside for the noodles when they are fully drained.
Second~ create the roux (roo) or the cheese sauce for the mac n’ cheese
Roux Recipe Directions:
Using a large sauce pan place butter in pan, cover, until melted on low to medium heat
Add onions, allow those to cook until they are almost see through
Add flour, salt, milk, and pepper all at once –this will make a paste
Cook on low heat until it begins to bubble
Add cheese– continue on medium to low heat until the cheese is melted
NOTE~ While the cheese is melting –the noodles should be ready, and can be in the strainer cooling off–pour cold water over them to stop them from cooking.
Once the cheese is melted, remove from the heat all together
The roux should be a nice, easy to pour, cheesy consistency, if it is too thick add more milk and return to heat
Pour over the noodles in the greased 9X13 pan
Spread the roux out evenly through the noodles in the pan
Spread Panko or crushed Tollhouse crackers over the top for a nice crunch
Shake a little Parmesan Cheese, or Paprika on top if you would like
Place in the over at 350 degrees for 30-35 minutes
You will know it is done, once the sides start bubbling and the crust has a nice brownish tint to it.
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