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Macaroni And Cheese

Western.Chefs's picture
Ingredients
  Elbow macaroni/Rigatoni 8 Ounce
  Butter/Margarine 1 Tablespoon (Unsalted)
  Yellow onion 1 Small, chopped to make 1/2 cup
  All purpose flour 2 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Ground red cayenne pepper 1 Pinch
  Fat 2 Cup (32 tbs)
  Shredded extra sharp cheddar cheese 4 Ounce (1 Cup)
  Shredded swiss cheese 4 Ounce (1 Cup)
  Plain dry bread crumbs 3 Tablespoon
  Minced parsley 2 Tablespoon
Directions

1. Preheat the oven to 350°F and lightly butter a 14-inch oval baking dish or 2/2-quart casserole. Bring a stockpot of unsalted water to a boil, add the macaroni, and cook for 6 minutes or just until tender but still firm. Drain, rinse, drain again, and keep warm.
2. Meanwhile, in a large saucepan, melt the butter over moderately high heat. Add the onion and saute for 3 minutes or until softened. Stir in the fl our, mustard, and ground red pepper and cook for 1 minute or until bubbly. Gradually whisk in the milk and cook, stirring occasionally, for 5 minutes or until thickened.
3. Add the two cheeses and cook, stirring constantly, 5 minutes more or until melted and smooth. Remove from the heat, add the macaroni, and toss to coat well. Spoon into the baking dish. In a small bowl, toss the bread crumbs with the parsley and sprinkle on top of the macaroni. Bake, uncovered, for 25 minutes or until bubbling. Serve with Ceasar Salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday
Cook Time: 
40 Minutes
Servings: 
4

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