Sunday, June 24, 2007

Macaroni and Cheese, from Jenifer

~6 tbls. butter
~1/4 c flour
1 tsp dry mustard
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
~3 c milk (you may need less)
1 egg well beaten
1 small onion chopped
3 c chredded cheese (I like to split it between cheddar and sharp cheddar- and often exceed the 3 c)
8 oz cooked elbow macaroni
3/4 c breadcrumb (soft, homemade)

Prepare macaroni according to package directions, but leave al dente (slightly firm in the center). Drain and set aside). "Grease" a 3 qt baking dish; preheat oven to 375. Put half pasta in dish.

Place ~ 4 tbls butter in medium saucepan- melt. Add chopped onions- cook slightly (still slightly crunchy) and add flour...mix well. Slowly add in milk, stirring constantly to avoid lumps (sometimes I use my flat whisk). Add in pepper, nutmeg, salt and dry mustard. Temper beaten egg...then add slowly to pan, still stirring. Add cheese and melt- continue to stir. Fold cheese mixture into pasta- alternate adding additional pasta and chees sauce until all pasta is in dish and coated. Melt last 2 tbls of butter...mix into breadcrumbe. Spread breadcrumbs evenly over top. Bake for 30 mins or until golden brown on top.

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