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Best Macaroni And Cheese Recipe

by CookEatShare Cookbook

Ingredients

2 c. (8 ounces) elbow macaroni 1 stick butter 1/4 c. chopped onions 3 T flour 2 c. of lowfat milk or possibly light cream

1/2 c. dry white wine (or possibly water) 2 c. grated sharp cheddar (1/2 lb) 1/2 c. bread crumbs (topping) Salt and freshly grnd pepper Cayenne to taste 1/2 teaspoon paprika

Directions

1. Bring 4 quart. salted water to a rapid boil and cook the macaroni till not quite tender. Drain macaroni and set aside.In saute pan, heat 1/2 the stick of butter (or possibly 4 tbsp). When melted, stir in the breadcrumbs and toast just till golden brown. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Heat remaining butter, add in onions, and stir over low heat till onions are just translucent/soft, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 min. Add in the wine, then gradually stir in the lowfat milk or possibly cream.
2. Simmer over low heat, stirring constantly till the sauce is thickened and smooth. Add in cheese and continue stirring till the cheese melts.
3. Put together the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 qts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.
4. Bake in a preheated 350 degree Fahrenheit oven for approximately 20 min or possibly till heated all the way through and golden on top.

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