Macaroni and Cheese “Old School” Version
Everyone has a version of Macaroni and Cheese. Most of us grew up with some sort of a box in our family panty and then in the cupboard of the first apartment. If you were lucky, there was a homemade version. I have a good friend from Alabama that makes the best Mac and Cheese in the world. But I couldn’t continue to beg for her to bring it every time she came over, so I went to work on my own version. This version uses my grandmother’s recipe, combined with some my friend’s as well. I’m happy to say that our Mac and Cheese is becoming a favorite around here now.
Start with Cooking the Macaroni
This is a pretty simple version, it just takes a bit of time. Cook the macaroni per the package instructions.
While the macaroni is cooking, start making the sauce. Sauté the onion in a Dutch Oven or deep skillet, in butter. Add the salt and pepper.
Add the flour
The idea is to make a bit of a roux, that will help thicken the cheese sauce.
Be careful not to burn the roux. Next add the milk. Whole milk is best but we have also used 1%. It’s just not as creamy, I think. Use a whisk to keep the sauce from clumping.
Add the cheese. Turn the burner off for this step. (or completely remove from the heat) Stir in the cheese until it’s a well blended yummy cheese sauce.
This is where versions vary. I use one kind of cheese, sharp cheddar. Other versions use a cheese product found in a box. Still other versions, use multiple kinds of cheese. One day, I will start experimenting with different cheese, but for now this one turns out great every time.
Once the cheese sauce is creamy, it’s time to mix in the pasta.
Stir well to incorporate. If you like your mac n cheese really creamy start by using a little less pasta.
Pour into a 1 1/2 quart baking dish and it’s ready for the oven. Hint: Spray the baking dish with a bit of cooking spray for less sticking.
Ready for the oven. Cover for the first 30 minutes or so. Then remove the cover/foil for the last 10 minutes to allow it to brown.
It looks and smells so delicious! It’s done when it’s crispy on the top and a bit brown and bubbling from below.
Macaroni and Cheese
Ingredients
- 2 cups uncooked elbow macaroni
- 1/4 cup (4 tablespoons) unsalted butter
- 1/2 cup onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 cups milk (your choice fat level)
- 2 cups grated or cubed sharp cheddar cheese
Instructions
- Pre-heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
- Add the flour to the butter mixture, stirring to incorporate. Cook for about one minute.
- Add the milk, now whisking briskly. Heat to boiling, stirring constantly.
- Boil and stir 1 minute; remove from heat. Stir in cheese until melted.
- Stir into the macaroni. Stir well. Turn into a 1 1/2-quart casserole dish.
- Bake covered for 30 minutes. Remove the cover and bake for about 5-10 minutes more until slightly browned on top and bubbly. Enjoy!
