Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Macaroni & Cheese
Prep Time: 15 mins Bake: 20 min Total Time: 35mins Servings: 6
Course
Side Dish
Cuisine
American
Keyword
Culinary 1
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Servings
25
Ingredients
1
pound
elbow macaroni
1/4
cup
butter
1/4
cup
AP flour
1/2
teaspoon
salt
2
teaspoon
dry mustard
1/4
teaspoon
red pepper flakes
½
teaspoon
white pepper
1
teaspoon
salt
½
Cup
Heavy Cream
2
Cups
milk
½
onion
finely minced
1
egg
10
oz
shredded cheddar cheese
plus 4 oz for topping
1
teaspoon
paprika
additional salt and pepper to taste
Instructions
Cook macaroni in large pot of boiling, salted water. Drain when al dente. Chill pasta by running cool water over pasta in colander.
Make sauce:
In medium saucepan, melt butter over medium heat.
Saute onions until translucent.
Stir in flour, and cook for 3-5 minutes to form a thick, blond roux - pale brown with an aroma of toasted nuts
Add seasonings: salt, pepper, red pepper, nutmeg, and dried mustard; Whisk till smooth
Slowly add milk, stirring well after each addition. Add heavy cream.
Continue to cook, stirring constantly, until bechamel is bubbly and thick.
Temper in egg.
Stir in cheese a small amount at a time until fully melted. Remove from heat
Mix cooled pasta and sauce until well coated. Place in baking dish. Garnish with additional cheese and paprika.
Chill tightly wrapped OR bake for thirty minutes, uncovered, until cheese is bubbly and golden brown.
CCP: Bring to 165℉ for 15 seconds.