Love finding stuff like this. Give it a TryTaste.
I’ve been requested to make my infamous Baked Macaroni and Cheese for Christmas dinner. This is a recipe adapted from my Aunt Linda, Betty Crocker, and a few other influences. I think I spent a small fortune on cheese. Feel free to change up the cheeses if you wish… But you really need the Velveeta, I know this goes against everything I talk about, but you need it in there.
Baked Macaroni and Cheese
- 14 ounces elbow macaroni
- ½ cup margarine or butter
- ½ cup all-purpose flour
- 1/4 medium onion
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground mustard
- ½ teaspoon Worcestershire sauce
- 4 cups whole milk or heavy cream
- 4 eggs
- 18 ounces shredded or cubed cheeses: Velveeta 8oz, Gruyére 4oz, Sharp Cheddar 4oz, Fontina2oz
Heat oven to 350º. Grease large casserole. Cook macaroni until it’s al dente and drain. Melt butter in medium saucepan over medium heat. Saute chopped onion until translucent. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Whisk eggs in a separate bowl and add some cheese to temper the eggs. Combine the eggs with the rest of the cheese sauce. Stir in macaroni until well coated. Spoon into casserole. Bake uncovered 20 to 25 minutes or until hot in center.