My gal pal Melissa made this mac and cheese for her annual New Year’s Eve party this year, and it is truly magical. Like all good recipes, this one has been passed on – I got it from Melissa, who got it from her sister Teresa, who got it from a friend – and, now, it’s time you all give it a go!
It’s quick and easy.
- 2 cups elbow or corkscrew macaroni (I measured 2 cups dry, then boiled it for 6 minutes, until al dente – remember, it will cook a little more in the oven!)
- 1/2 of a small onion, finely diced
- 2 Tbsp. butter
- 1 Tbsp. flour
- 1/4 tsp. dry mustard
- 3/4 tsp. salt
- sprinkle of pepper
- 2 cups milk (I used 2%)
- 1/2 pound (an 8 oz. brick) of sharp or extra sharp cheddar cheese, grated
- 3 slices white bread, cubed
Here are the steps:
- Preheat the oven to 400 degrees F
- Cook your pasta til al dente (about 6 minutes), drain, then put in a large mixing bowl
- Dice the onion very fine to avoid biting into big chunks, then add it to the bowl
- Cut up the butter into smaller pieces, then add it to the bowl, spreading it around
- Grate the cheese – I grate it on a piece of wax paper to lessen the mess and for easy transport to the bowl!
- Cube up your bread – I stacked the 3 slices on top of each other, then made several vertical cuts. I then took the long pieces, and cut those to make cubes
- Add the grated cheese, flour, dry mustard, salt, pepper, milk, and cubed bread
- Stir all ingredients, then pour into a 1 1/2 quart baking dish
- Bake for 10 minutes, stir, then bake another 10 minutes
(Note: If the dish still looks too wet, bake for 5 minutes more then check again)
- After 20 minutes, turn your broiler to high and broil for 3 – 4 minutes, watching so it doesn’t burn. This will give your mac and cheese a nice, crusty top. (If you don’t like a crusty top, no sweat, skip this step!)