![\"\"](\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/macs-and-cheese.jpg\" "\\"macs-and-cheese\\"")
<\/a><\/p>\nMacaroni and Cheese is my family’s number one comfort food\u00a0 choice.\u00a0 Not\u00a0 macs and cheese out of a box,\u00a0 but honest-to-goodness straight from the heart macs and cheese made with a classic white sauce,\u00a0 plenty of\u00a0 good cheddar cheese, and\u00a0 baked in the oven.\u00a0 Sublime.\u00a0 This is a large recipe.\u00a0 I bake enough for supper.\u00a0 The rest I put into oven-proof dishes, wrap well and freeze.\u00a0 It’s a time-saver to have these prepared dishes on hand.<\/p>\n
MACARONI AND CHEESE <\/strong><\/p>\n 1 pound\u00a0 of\u00a0 penne or tubular macaroni<\/p>\n 4 oz. (8 generous tablespoons) butter<\/p>\n 3\/4 generous cup of flour<\/p>\n 4 cups hot milk<\/p>\n Around 4 cups (8-9 oz) of shredded cheddar cheese (save a little to sprinkle on top)<\/p>\n 1 large onion chopped<\/p>\n 6-8 garlic cloves chopped<\/p>\n salt, freshly ground pepper, and red pepper flakes to taste<\/p>\n Some good dashes of Worcestershire sauce<\/p>\n A few dashes of hot sauce<\/p>\n 1 tsp Dijon mustard<\/p>\n coarse bread crumbs or panko for the topping<\/p>\n Now let’s make REAL macs and cheese:<\/p>\n Cook\u00a0 your pasta until just tender.\u00a0 Leave a little water in the bottom of the pan. This will stop your pasta from sticking together.\u00a0 Set it aside.<\/p>\n Saute your onions and garlic with a little salt and a sprinkling of red pepper flakes, until tender and translucent.\u00a0 Set aside.<\/p>\n Make your white sauce. In a large saucepan, over medium heat,\u00a0 melt your butter, add your flour and whisk to blend and cook the flour.\u00a0 Add your milk and continue whisking until the mixture thickens .\u00a0 It shouldn’t be too thick (you have yet to add your cheese etc.).\u00a0 If you feel it is on the thin side shake a little more flour over the mixture and continue whisking.\u00a0 When your sauce is ready add the chopped onion mixture and the grated cheese and stir well.<\/p>\n If there is any water left in your pasta pot drain this off.\u00a0 Now add your cheese sauce and mix well. Season with salt and pepper.\u00a0 Be sure to taste your sauce.\u00a0 Put into greased oven-proof dishes, sprinkle with panko or bread crumbs and some cheese.<\/p>\n To prepare for your freezer wrap well in a couple of layers\u00a0 of plastic wrap, label and freeze.\u00a0\u00a0 Remove from the freezer and let thaw a little before baking.\u00a0 Oh yes, don’t forget to remove the wrap.<\/p>\n Bake in a 350\u00b0F oven until the mixture starts to bubble and the top gets crispy and brown.\u00a0 Enjoy!!<\/p>\n\n\n
\n CLASSIC MACS AND CHEESE RECIPE<\/span><\/span><\/td>\n \n \n