Friday, February 6, 2009
Bread Crumb Topping
3 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
2 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
8oz elbow macaroni
1/2 cup of chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
2.5 cups milk
1/8 cup of pepper
8 ounces American cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
Preheat oven to 350.
For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
Cook macaroni according to package directions. Drain; set aside.
Menwhile for cheese sauce, in a medium sauepan cook oion in hot butter until tender but not brown. Stir in flour, pepper, and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheese, stirring until melted. Stir in cooked pasta. Transfer to a baking dish. Then sprinkle evenly with bread crumbs.
Bake uncovered for 25 to 30 minutes or until bubbly and heated. Let stand for 10 minutes.
I have never made homemade mac and cheese. Liliana loved it(my 2 year old). It was good and had just the right amount of cheese!