Post by Granny Smith on Jul 24, 2010 18:11:18 GMT -5
For nearly 40 years, I've been on a quest for really good macaroni and cheese. I don't like it, but thought I should, since I like everything that's in it. So, today, I went through a stack of old cookbooks, including Joy of Cooking, James Beard, McCall's, Good Housekeeping, Family Circle, and others. What I ended up with was an amalgamation of the most common ingredients, combined in the most common way.
When it was done, I almost didn't try it, but decided to take one bite, in the interest of research. One bite led to another, till I had eaten at least a serving. It was delicious! All of the mac & cheese eaters thought so, too.
I doubled this recipe, but 8 of us only ate about half, so we have enough left for another meal.
Classic Macaroni and Cheese
8 oz. elbow macaroni
6 T. butter, divided
2 T. finely minced onion
2 T. flour
1 t. dry mustard
2 cups milk
2 t. Worcestershire sauce
pinch of cayenne pepper
salt and pepper to taste
3 cups shredded cheddar cheese, divided
3 slices white bread
Cook macaroni, according to package instructions, till just tender. Drain and place in 2 quart buttered casserole.
Melt 2 T. butter in medium saucepan over low-medium heat. Cook onion in butter till onion is clear. Stir in flour and dry mustard. Cook a minute or two, stirring constantly. Stir in milk, Worcestershire sauce, and cayenne pepper. Cook, stirring frequently, till mixture comes to a boil and thickens. Gradually stir in 2 cups of the cheddar cheese, stirring until smooth after each addition. Taste and season with salt and pepper, if needed. Pour mixture over noodles in casserole and stir to mix. Top with remaining cup of cheese.*
Break bread into small pieces to make crumbs. Melt remaining 4 T. butter and stir into bread crumbs. Distribute evenly over top of mixture in casserole.
Bake at 350°, 30 minutes or until bubbly and bread crumbs are golden brown and delicious.
* At this point, mixture can be covered and refrigerated until you're ready to bake it. If you do that, start it in a cold oven, bake about 20-25 minutes, covered. Remove cover, add bread crumb and butter mixture, then continue cooking about another 20 minutes, or until bread crumbs are golden brown and delicious.
When it was done, I almost didn't try it, but decided to take one bite, in the interest of research. One bite led to another, till I had eaten at least a serving. It was delicious! All of the mac & cheese eaters thought so, too.
I doubled this recipe, but 8 of us only ate about half, so we have enough left for another meal.
Classic Macaroni and Cheese
8 oz. elbow macaroni
6 T. butter, divided
2 T. finely minced onion
2 T. flour
1 t. dry mustard
2 cups milk
2 t. Worcestershire sauce
pinch of cayenne pepper
salt and pepper to taste
3 cups shredded cheddar cheese, divided
3 slices white bread
Cook macaroni, according to package instructions, till just tender. Drain and place in 2 quart buttered casserole.
Melt 2 T. butter in medium saucepan over low-medium heat. Cook onion in butter till onion is clear. Stir in flour and dry mustard. Cook a minute or two, stirring constantly. Stir in milk, Worcestershire sauce, and cayenne pepper. Cook, stirring frequently, till mixture comes to a boil and thickens. Gradually stir in 2 cups of the cheddar cheese, stirring until smooth after each addition. Taste and season with salt and pepper, if needed. Pour mixture over noodles in casserole and stir to mix. Top with remaining cup of cheese.*
Break bread into small pieces to make crumbs. Melt remaining 4 T. butter and stir into bread crumbs. Distribute evenly over top of mixture in casserole.
Bake at 350°, 30 minutes or until bubbly and bread crumbs are golden brown and delicious.
* At this point, mixture can be covered and refrigerated until you're ready to bake it. If you do that, start it in a cold oven, bake about 20-25 minutes, covered. Remove cover, add bread crumb and butter mixture, then continue cooking about another 20 minutes, or until bread crumbs are golden brown and delicious.