Tuesday, November 03, 2009

Homemade Mac and Cheese

1 lb pasta (elbows or spirals work best)
1 cup diced onion
splash of olive oil
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 teaspoons salt
1 tablespoon of yellow mustard
1 teaspoon freshly ground black pepper
4-5 Cups of grated sharp cheddar cheese
A few drops of Tabasco or Sriracha Sauce (this is optional and you need to do this to taste)

For the topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan
You can just crumble potato chips and put them on top to give you and extra special heart attack.

Bring a large pot of salted water to boil for the pasta. Once the water is at a boil, add the pasta and cook for 7-9 minutes depending on the pasta you use. When it is done, remove from heat and set aside (leave it in the water for now)

Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the onion and allow it to saute for 4 minutes. Add the flour and whisk for 1 minute. Add the milk and bring it to a bubbling simmer (medium heat). Add the pepper, salt and whisk. Now you can start to add the cheese. Add three cups of cheese stirring constantly. Once the mixture has a nice smooth, even texture, you can the mustard then you can add a few drops of hot sauce - keep tasting and adding until you get it the way you like it.

Drain the pasta and mix it together with the cheese sauce in a serving platter.

Take the remaining cheese and the topping and put them on top of the mixture in the serving platter at 400 degrees for 4 minutes