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!
- 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
- dash- pepper
- 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.
- Grease a 9X13 pan and set aside for the noodles when they are fully drained.
- 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.
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.