Wednesday, January 12, 2011

White Cheddar Macaroni and Cheese

Here is the recipe many of you requested!!  It's our variation of the mac and cheese recipe from the Better Homes and Gardens "New" Cookbook that I received as a wedding gift in 1979.  It's really bad for your arteries and fat cells, but once a year?  I mean...come on!  It's cold outside!  You need your strength!

The Lackeys' White Cheddar 
Macaroni and Cheese
  • Cook 1 1/2 c. elbow macaroni til tender.  Drain.
  • In saucepan, melt 3 T. butter.
  • Blend in 2 T. flour, 1/2 t. salt, and a dash of pepper.
  • Add 2 cups milk & stir until thick and bubbly.  You are making a think white sauce which should coat a wooden spoon.
  • Add 1 T. grated onion (we "hide" the onion from Bryce) and 10 oz. grated Cracker Barrel Vermont Sharp White Cheddar Cheese.
  • Mix cheese sauce with macaroni.  (This is the point where Alan and I get into a big discussion about the ratio of cheese sauce to pasta.  Alan thinks that the pasta should almost float in the sauce.  I tend to want to cram in as many noodles as possible to feed hungry boys.  I'm sure you'll find your personal ratio.)
  • Sometimes I add in some diced potatoes (boiled or baked) if I have some on hand.  We also like to add diced ham.
  • Pour into a 1 1/2 quart casserole.
  • Top with fresh grated Parmesan.  (We use the bagged grated Parmesan that's with the cheeses.)
  • Bake at 350 for 35-40 minutes or until golden brown.  You may need to "tent" the casserole dish with foil if it browns before it gets bubbly near the center.
Alan did the math because we generally quadruple the recipe so that the boys can nosh on it for a couple of days.  (See blue Post It note on cookbook page above.)  This is one of Bryce's favorite breakfast foods.

Mac & Cheese X 4:
6 c. macaroni
1 1/2 sticks of butter
8 T. flour
2 t. salt
8 c. milk
4 bricks of Cracker Barrel Vermont Sharp White Cheddar
grate more onion (I'm not one to measure...which is one of Alan's pet peeves...)


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