1 lb pasta (elbow, spirals, shells) cooked and drained
4 Tablespoons butter
1 small onion, chopped
1/4 cup of flour
4 cups of milk
1/8 tsp cayenne pepper
1 1/4 cups shredded cheddar cheese
1 1/4 cups shredded swiss cheese
(sometimes if I don't have these types of cheese, I just use what I have)
8 oz diced ham
2 slices of white bread
salt and pepper
Instructions
I love this recipe for Mac n' cheese. It is very tasty and makes a great comfort food for those long winter months. Plus, the amount of butter and cheese called for is only mildly offensive.
Preheat oven to 375°. Cook pasta, and drain. In a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
Originally Submitted
2/11/2009
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