Time: Prep: 5 minutes, Cook: 40 minutes
Hardware: Measuring spoons and cups, a whish, a wooden spoon, a pot, a sauce pan, a colander, and a 2 quart glass baking dish
- 8 ounces uncooked elbow macaroni
- ½ stick butter
- 1 tablespoon flour
- 1 tablespoon dried minced onion
- 1 teaspoon prepared mustard
- 1 teaspoon soy sauce
- 1 ½ cups milk
- 2 ½ cups grated cheddar cheese
- Cooking spray
- ½ cup bread crumbs
- Preheat the oven to 350°.
- Cook the macaroni according to package directions.
- While the macaroni is cooking, place the butter in the sauce pan on medium and whisk in the flour. You are now making a roux. Continue to whisk until the roux is a golden color. This should take about 5 minutes.
- Stir in the onion, mustard, and soy sauce. Whisk until the mixture has no lumps. Slowly stir in the milk. Allow the milk mixture to reach a simmer, but DO NOT BOIL.
- Add the grated cheese to the milk mixture and allow the cheese to melt. Stir often. This should take about 5 minutes.
- Drain the macaroni and fold it into the cheese mixture.
- Spray the baking dish with cooking spray.
- Place the mac-n-cheese in the baking dish. Sprinkle the crumbs on top of the mac-n-cheese.
- Bake for 30 minutes.
Hint: I often make macaroni and cheese out of the odd ends and pieces of cheese in the fridge. Only 1 ½ cups of the cheese actually need to be cheddar. I have used gouda, Swiss, provolone, parmesan, chevre, and even a little bit of blue before (of course not all at once). Experiment and you might turn something ordinary into something magical.