Recipe by Diana #2
If you are among the many who can't seem to get the hang of making a roux for a bechamel sauce, then this is the Mac & Cheese recipe for you. Couldn't be easier, and just as good as the old standby method. I have made a few alterations to the ingredients, but the method is the same. I believe it came from Southern Living, but I can never be sure :). Note: I use Old Cheddar. Sharp would work well also.
Top Review by Chef shapeweaver �
I made thisrecipe on 7/6/09 as part of mine and SO's dinner. And it was made as written except for cutting it in half. And since it was cut down, the baking time was reduced to 30 minutes. The end result was very dry and no flavor. I'm sorry, but I don't think that it will be made again.
- 2 cups macaroni, I used shells
- 1 teaspoon salt
- 2 cups milk
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon black pepper
- 2 teaspoons basil, freeze dried
- 1⁄4 teaspoon Tabasco sauce (optional)
- 1⁄2 cup onion, diced
- 4 cups cheddar cheese, shredded
- 1⁄2 cup cheddar cheese, shredded
- 1⁄2 cup dry breadcrumbs
Directions See How It's Made
- Preheat oven to 350*.
- Cook pasta in salted water until al dente. Drain and set aside.
- Place milk, flour, pepper, basil and tabasco in a lidded container. Shake for about a minute to blend.
- In a large bowl combine cooked pasta, milk/flour mixture, onions and 4 cups of cheese. Stir well.
- Pour into a lightly greased baking dish. Sprinkle with bread crumbs and remaining 1/2 cup of cheese.
- Bake for 45 minutes or until brown and bubbly.