Macaroni and Cheese
This was adapted from Southern Livings Best Mac-and-Cheese.
Ingredients
- 16 ounce uncooked pasta elbow, shells or cavatappi
- 6 tbsp salted butter
- 1/3 cup yellow onion grated
- 2 teaspoon dry mustard
- 1 teaspoon kosher salt
- ¼ tsp black pepper
- ⅛ tsp nutmeg
- ⅛ tsp cayenne pepper
- 6 tbsp flour
- 3 cups milk
- 2 cups heavy cream
- 2 tsp Worcestershire sauce
- 4 ounces extra-sharp yellow cheddar cheese shredded, 1/4 cup set aside
- 4 ounces extra-sharp yellow cheddar cheese diced
- 4 ounces sharp white Cheddar Cheese shredded, 1/4 cup set aside
- 4 ounces shar white cheddar Cheese diced
Instructions
- Preheat oven to 350°F. Prepare pasta according to package directions for al dente.Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.
Tried this recipe?Let us know how it was!
1 thought on “Macaroni and Cheese”