Just about everyone has a go-to macaroni and cheese recipe. I have one that I found – once again – in a newspaper back in the 80s! That is what we relied on for tried and true dishes, that could be shared with LOTS of other people! That was our “internet” for sure! So I clipped out this recipe, tried it, LOVED IT, then added it to my recipe collection. I still have the original clipping!
This version is super creamy and rich, which is how I like my mac and cheese. The hot sauce is an essential ingredient, as it enhances all of the flavors. I encourage you to try additional hot sauce on your plate once served! It’s sooo good! I added onion to the recipe, since I love the flavor it also adds. I used Italian orchietti pasta instead of elbow macaroni. As you can see – tailor this to exactly how you would like it!
I only make this once in a while – as it is certainly NOT a low calorie dish. If you are calorie conscious, it would take a lot of “tweaking” to bring down the 865 calories per serving! And in my opinion, not nearly as good! This recipe will serve 4 – but I usually double it to feed more. You can also cut the calories by making smaller servings, and having other healthier options on the table such as vegetable dishes and salads.
Here is the recipe:
Ingredients:
1/4 cup butter
1/4 c minced onion
1/4 c flour
2 c milk
dash of pepper
1/2 tsp hot sauce (or more if you like)
1/2 c heavy cream
12 oz sharp cheddar cheese (3 cups), divided
8 oz (2 cups) elbow macaroni, cooked and drained.
Preheat oven to 350.
Boil pasta per pkg instructions, and drain.
In a med saucepan over low heat, melt butter and onions. Add flour. Whisk together to make a thick roux. Stir and simmer for 3 min until frothy.
Gradually stir in milk, whisking constantly. Turn up heat to med. Continue stirring, until sauce is just at the boiling point and slightly thickened. This will burn on the bottom if you don’t keep stirring it. Turn down heat to low, and simmer for a few min.
Add pepper, and hot sauce. Stir in heavy cream, stir and simmer briefly until flavors are blended. Stir in 3/4 cheese into simmering sauce, until melted.
Butter a casserole dish. Add the pasta to the dish. Pour the cheese sauce over the pasta, and stir to combine. The mixture may seem a bit “soupy”, but this is essential to the creamy factor! Top with remaining cheese.
Bake for 30 min – move casserole a little higher in the oven, and broil for another 5 min until the cheese is slightly browned and bubbly.
Allow to cool for 10-15 min. before serving.
