In the time it takes to make the boxed stuff, you can make this far superior version, cooked on the stove top and finished under the broiler. From "Noodles Express" Cookbook.
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 1 onion, chopped (about 1/2 cup)
- 1 tablespoon flour
- 3⁄4 cup heavy cream (or up to 1 cup cream- use light cream if desired)
- 3⁄4 teaspoon pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1 garlic clove, minced
- 2 cups cheddar cheese, grated, divided (choose an aged cheese)
- 1 tablespoon fresh parsley, chopped
- In a large pot of boiling salted water, cook macaroni 8-10 minutes until al dente. Drain well and set aside.
- While the macaroni cooks, melt butter over medium heat in an oven safe skillet or saucepan.
- Add onion and cook, stirring often until soft and golden.
- Add flour and cook, stirring for 2 minutes until flour is combined and mixture is light brown.
- Whisking constantly, add cream slowly until well mixed. Stir in pepper, salt, nutmeg and garlic. Bring mixture to a boil, stirring.
- Stir in 1 1/2 cups of the cheese, a little at a time, until melted.
- Stir in the macaroni to coat with sauce. Sprinkle with remaining cheese and parsley on top.
- Place skillet under broiler for 2 or 3 minutes or until cheese is bubbly.
I made this for lunch for my family as we didn't have any boxed mac n cheese...I used about half the onion because I read that the onion was too strong. My dad loves it! ****
The first time I made this dish, I felt the onion was overpowering, and I'm a serious onion lover. I made it again for DD, leaving out the onion and doubling the roux, but cutting back on the cheese, that made it just right for us. Thanks Raspberry for a great idea. Made for Cookbook Tag, please see my rating system as I rate tougher than most.
This is really good. I've always used Kraft Easy Melt Cheese to make quick stovetop mac & cheese, but I can't find it any more. This was very good. I'll most definitely make it again. Thanks Raspberry!