Prep 10 mins
Cook 3 mins
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!