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Ingredients
- 2 C elbow macaroni
- 1/4 C butter, divided
- 1 small onion, chopped
- 2 Tbl all-purpose flour
- 1 1/2 C milk
- 1 teas salt
- 1 teas white pepper
- 1 teas worcestershire sauce
- 1/4 teas hot sauce --- optional
- 1 teas prepared yellow mustard
- 2 C shredded cheddar cheese
- 1/4 C grated parmesan cheese
- 1 C shredded cheddar cheese
- 1/4 C grated parmesean cheese
- 1 C dry bread crumbs
Details
Servings 5
Preparation time 20mins
Cooking time 75mins
Adapted from allrecipes.com
Preparation
Step 1
Preheat oven to 350.. Grease a 9 X 13 glass baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and return to a boil. Cook the pasta uncovered stirring occasionally til the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.
While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions and cook till the onions begin to soften, about 3 mins. Stir in the flour and cook 5 minutes longer. Add the milk and bring to a simmer stirring frequently. Cook and stir till the milk has thickened, about 10 mins. Once thick and smooth, stir in the salt, white pepper, whorcestershire sauce, hot pepper sauce (optional), mustard, 2 C cheddar cheese and 1/4 C of the parmesean cheese. Stir till the cheeses have melted, then stir in the macaroni till evenly coated. Scrape into the prepared baking dish and smooth the top. Toss the remaining 1 C cheddar cheese and 1/4 C parmesean cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
Bake in the preheated oven till the macaroni is hot and the crust is golden brown, about 30 minutes.
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