Sunday, March 28, 2010

Macaroni and Cheese

Macaroni and Cheese
1 stick butter
1/2 cup flour
1 teaspoon  salt
4 cups milk  (2% or whole)
1 tablespoon grated onion
1/4 teaspoon dry mustard powder (optional)
1/8 teaspoon cayenne (optional)
1 pound sharp cheddar cheese, grated
1 pound elbow macaroni, cooked, drained and rinsed with cold water

In large stock pot melt butter and add onion. Stir until onion is cooked but not browned. Remove from heat and add flour and salt and stir until smooth. Over medium heat add milk, stirring constantly until thickened. It will talk a while for it to come to a slow boil and thicken, but keep stirring. Add cheese and blend well. Pour cooked and drained macaroni into pot and mix it all together. Remove from heat. This makes 2, 8x8 inch foil pans or 1, 9x13 inch pan. Pour into foil pans. Cover with plastic wrap, then foil (at least 2 layers), and label with cooking instructions. Freeze.
Cooking Instructions: Thaw for 24 hours in refrigerator. Bake uncovered at 375 for 30-40 minutes or until its hot and bubbly and cheese on edge is browned. If it is partially frozen it will take longer to bake through.

This recipe was originally doubled but I cut it in half to the written ingredient amounts.  One 8x8 pan feeds our family of 5 just fine and I don't like to make too much too far ahead.  But it's a great one to double easily if needed!
Recipe and photo from Ducks in a Row.  Thanks Laurel!

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