Pasta is quick, easy, inexpensive, and something you can make ahead of time, freeze, and enjoy later.
Today, I am making macaroni and cheese. I have loved macaroni and cheese ever since I was a kid. It is one of my kids favorites, too. I experimented around with different cheeses and pastas to come up with our family favorite. This recipe has been a favorite at pot lucks, youth group functions, and my kids study groups.
Four Cheese Macaroni
* 12 ounces dry large elbow macaroni
* 3 tablespoons butter
* 3 tablespoons flour
* 2 cups milk
* 1 ½ teaspoons onion powder
* 1-teaspoon salt
* ½ teaspoon pepper
* 1 cup shredded Dubliner cheese
* 1 cup shredded mild cheddar cheese
* 1 cup grated Velveeta cheese
* ¼ cup cheese bread breadcrumbs or Panko breadcrumbs
* 1-tablespoon butter melted
* ¼ cup shredded Mexican Cheese
* Preheat oven to 350 degrees.
* 1. Cook macaroni according to package directions. Drain in colander and rinse under cold water. Set aside.
* 2. In a medium saucepan melt butter over low heat. Add flour to melted butter and whisk together until combined. Cook for 2 minutes. Add onion powder, salt, pepper and incorporate well.
* 3. Stir milk into the butter and flour mixture. Cook over medium heat until mixture comes to a boil stirring frequently.
* 4. Boil for 2 minutes. Remove from heat.
* 5. Stir in the Dubliner cheese a little at a time being sure all has melted before adding more.
* 6. Stir in the mild cheddar cheese a little at a time being sure all has melted before adding more. Repeat with the Velveeta cheese.
* 7. Add macaroni to the cheese mixture and stir until well coated
* 8. Grease a 1-½ qt round baking dish.
* 9. Pour macaroni and cheese into the baking dish.
* 10. In a small bowl combine the melted butter and the breadcrumbs. Mix until well coated.
* 11. Top the macaroni with the breadcrumbs, then top with the Mexican cheese.
* 11. Cover with foil and bake for 30 minutes.
* 12. Remove foil and bake for 10 minutes longer or until bubbly.
Yield: serves 6