sleutherontheside
Retired WS Staff
- Joined
- Jan 16, 2009
- Messages
- 9,874
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As promised....
2 cups (8 oz) elbow macaroni
3 T butter divided---plus extra for greasing pan
2 T flour
2 cups milk (I like whole for this)
1/2 white onion (saute' until translucent and set aside)
1 bay leaf
1/4 tsp paprika
4 cups colby or colby jack cheese divided.
fresh ground pepper (not already ground)
1/2 cup fresh bread crumbs
bring 6 cups of water and 1 1/2 tsp salt to a rolling boil. Add macaroni and cook until tender. Drain and place in large bowl.
Melt 2 T butter in a large saucepan over med-low heat. Whisk in flour and cook whisking constantly about 2 minutes. Color should be light gold. do not scorch.
Gradually whisk in milk, stir in onion, bay leaf and paprika. Simmer gently stirring often for 15 minutes.
Remove from heat and stir in 2 cups of cheese. Season with salt and pepper to taste. Remove bay leaf.
Stir in the cooked macaroni.
Pour half of the mixture into a buttered casserole dish and sprinkle with 1 cup of cheese.
Pour the other half of the mixture on top of the cheese.
Sprinkle remaining cup of cheese on top.
Melt one T butter in a small skillet. Add bread crumbs and toss to coat lightly.
Sprinkle the buttered crumbs over the macaroni and cheese dish.
Bake at 350 approx 30-40 minutes. Let stand 5 minutes before serving.
ETA....if possible. Do NOT buy pre-shredded cheese. Shred a block yourself...it makes all the difference. the bags of shredded cheese have an additive to keep it from sticking together. I like fresh.
2 cups (8 oz) elbow macaroni
3 T butter divided---plus extra for greasing pan
2 T flour
2 cups milk (I like whole for this)
1/2 white onion (saute' until translucent and set aside)
1 bay leaf
1/4 tsp paprika
4 cups colby or colby jack cheese divided.
fresh ground pepper (not already ground)
1/2 cup fresh bread crumbs
bring 6 cups of water and 1 1/2 tsp salt to a rolling boil. Add macaroni and cook until tender. Drain and place in large bowl.
Melt 2 T butter in a large saucepan over med-low heat. Whisk in flour and cook whisking constantly about 2 minutes. Color should be light gold. do not scorch.
Gradually whisk in milk, stir in onion, bay leaf and paprika. Simmer gently stirring often for 15 minutes.
Remove from heat and stir in 2 cups of cheese. Season with salt and pepper to taste. Remove bay leaf.
Stir in the cooked macaroni.
Pour half of the mixture into a buttered casserole dish and sprinkle with 1 cup of cheese.
Pour the other half of the mixture on top of the cheese.
Sprinkle remaining cup of cheese on top.
Melt one T butter in a small skillet. Add bread crumbs and toss to coat lightly.
Sprinkle the buttered crumbs over the macaroni and cheese dish.
Bake at 350 approx 30-40 minutes. Let stand 5 minutes before serving.
ETA....if possible. Do NOT buy pre-shredded cheese. Shred a block yourself...it makes all the difference. the bags of shredded cheese have an additive to keep it from sticking together. I like fresh.