Thursday, February 21, 2008

Baked Macaroni and Cheese

4 tablespoons butter, divided in half
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 cups milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 (8 ounce) package elbow macaroni, cooked and drained
2 cups shredded Sharp Cheddar cheese
1 cup shredded Swiss cheese
1 cup bread crumbs 

Preheat oven to 350 degrees
Melt 2 tablespoons butter in a medium saucepan over medium heat.
Saute onion until soft and translucent,  stir in flour and cook 1 minute, stirring constantly.
Stir in milk, salt, mustard and pepper.
Continue to cook, stirring frequently, until mixture boils and thickens.
To the milk mixture add the Cheddar and Swiss cheeses and stir until cheese melts.
Combine macaroni and cheese sauce in a 2 quart baking dish and mix well.
Melt remaining 2 tablespoons butter, mix with bread crumbs until moistened and sprinkle over macaroni and cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.
Let cool 10 minutes before serving.
That's what's for dinner tonight in my house.


1 comment:

Persuaded said...

oh, my! I *do* approve!

i am a hearty believer in using real ingredients, butter, cream, whole fresh berries... yes, they are higher calorie and higher fat, but also higher quality! and how much more satisfying to have a small amount of something truly wonderful than to have an enormous plateful of something mediocre.

here's a ((hug)) for you!