Jim's Macaroni and Cheese For A Large Group
- 4 yellow onions, finely chopped
- 12 cups dried macaroni
- 4 whole eggs
- 12 Tablespoons butter
- 3/4 cup all-purpose flour
- 7-1/2 cups whole milk or 1/2&1/2
- 6 teaspoons dry mustard (more if desired)
- Cheeses: 1/2 lb. Blue Cheese or Gorgonzola, crumbled; 1/2 lb. Monterrey Jack, shredded; 1 16 oz. block Velveeta, cut into cubes; 4 oz. smoked Gouda, cubed; 1/2 lb. sharp cheddar, grated
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 3 cans cream of cheddar soup
- 1 Tablespoon Worcestershire Sauce
- Salt to taste
- 1-1/2 teaspoon ground white pepper
- Optional spices: cayenne pepper, paprika, thyme
- 9 Tablespoons butter
- 3 cups Panko bread crumbs
Preheat the oven to 350 degrees F.
Fry the chopped onion in butter until clear.
Cook the macaroni until still slightly firm. Drain and set aside. Reserve some of the pasta water to thin the sauce later, if necessary.
In a small bowl, beat the eggs. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk or 1/2 and 1/2, add the mustard and whisk until smooth. Add remaining ingredients. Cook until very thick and cheeses have melted, about 5 minutes. Reduce the heat to low.
Take 3/4 cup of the sauce and slowly pour it into the beaten eggs, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the eggs into the sauce, whisking constantly. Stir until smooth.
Pour in the drained, cooked macaroni and stir to combine. Add pasta water, if necessary, to create a very creamy sauce. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with browned Panko bread crumbs and bake for 25 to 30 minutes.