Dad's Macaroni and Cheese
Ready In: 45 mins
Serves: 6-8
Ingredients
- 4 tablespoons unsalted butter, plus
- extra unsalted butter, for the skillet
- 1 large yellow onion, cut into 1/8 inch dice
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 4 cups whole milk
- 1 teaspoon paprika
- 1⁄2 teaspoon nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3⁄4 cup grated extra-sharp cheddar cheese
- 3⁄4 cup grated asiago cheese
- 3⁄4 cup grated dry monterey jack cheese or 3⁄4 cup parmesan cheese
- 1 lb elbow macaroni, cooked and drained
- 2 plum tomatoes, sliced
- 1⁄2 cup fresh breadcrumb
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh chives
Directions
- Preheat oven to 400*F.
- Melt the butter in a large pot over medium heat.
- Add the onion and garlic, and cook until they are softened, about 2 minutes.
- Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes.
- Gradually whisk in the milk.
- Add the paprika, nutmeg, salt and pepper.
- Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes.
- Add the cheeses and stir until they are melted.
- Add the macaroni and stir until the noodles are toroughly coated.
- Remove from the heat.
- Do not allow the macaroni to sit at this stage, as it will dry out.
- Butter one 12 inch skillet.
- Transfer the macaroni mixture to the skillet.
- Top with the sliced tomatoes.
- Sprinkle bread crumbs on top.
- Bake until the cheese is bubbling and golden brown, about 30 minutes.
- Garnish with the chopped herbs.
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