Posted by: marthabernie | November 7, 2014

Old Fashioned Macaroni and Cheese

This recipe has been around for a long time.  It is not the recipe I usually use when I make Mac ‘n Cheese–my recipe is my own and it developed over a period of years to the point where I don’t consult a recipe any longer, I just make it from memory.  However, this one is an old standard that is also delicious.

OLD SCHOOL MAC ‘N CHEESE

1-3/4 pounds whole wheat macaroni

3/4 cup butter

3/4 cup flour

6 cups milk, divided

1 teaspoon mustard powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

salt and ground black pepper to taste

1 – 8 oz package shredded cheddar cheese, dividied

3 – 8 oz packages shredded American cheese

1 tablespoon Worcestershire sauce

1 – 8 oz bag potato chips, crushed

1 cup shredded cheddar cheese

1/3 cup grated Parmesan cheese

butter flavored cooking spray

Preheat oven to 375 degrees F.  Bring a large pot of lightly salted water to a boil.  Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to bite, about 8 minutes; drain.

Melt butter in a large pot over medium-low heat.  Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes.  Pour one cup milk into the flour mixture, whisking constantly until fully incorporated, about 45 seconds; repeat twice.  Add remaining 3 cups milk to the mixture, whisking to incorporate.  Stir in mustard powder, onion powder, and cayenne pepper, season with salt and pepper.

Reduce heat to low.  Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes.  Add about half the package of shredded Cheddar, stir constantly until the cheese melts completely.  Repeat with remaining half package of Cheddar and the American cheese, about 4 oz at a time.  Once cheese is entirely incorporated, remove sauce from heat.  Stir drained macaroni into the cheese sauce to coat.  Divide macaroni between two 9 x 13 baking dishes.

Mix crushed potato chips, 1 cup shredded Cheddar and Parmesan cheese in a bowl.  Top the macaroni with the potato chip mixture evenly.  Spray the potato chip mixture with cooking spray.

Bake in preheated oven until the crust is golden brown and the sauce is bubbling, about 35 to 45 minutes.

NOTE:  I sometimes substitute Monterey Jack cheese for the Parmesan cheese in the topping.

ENJOY!

 


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