Homemade Mac and Cheese
Ingredients:
- 1/4 cup butter
- 1/4 onion (diced)
- 2 Tablespoons flour
- 1 cup milk (Less if you want it thicker, more if you want it runnier)
- 1 Tablespoon Dijon Mustard
- 1/2 pound Gruyere Cheese (shredded)
- 1/2 pound Cheddar Cheese (shredded)
- 1/4 - 1/2 cup Parmasean Cheese (shredded)
- 1 pound pasta (I use shells)
Directions:
1. Saute onion in butter for a few minutes, until onions are soft.
2. Mix flour into onion/butter mixture and let cook for a minute or two. Do not let the flour brown.
3. Mix in 1 cup milk and Dijon mustard in onion/butter/flour mixture. Let cook on medium heat. Grate cheese. Begin cooking pasta.
4. After 5 to 10 minutes of mixture heating on stove, slowly begin to add in the cheeses. I like to let each handful of cheese I add melt before I add my next handful.
5. This is the part I do a little differently. I will tell you how to cook for a large group and them how to do individuals.
Group
Combined cheese mixture with pasta and pour into an oven safe pan. I use 8x8 square dish but it doesn't really matter. Some people prefer there to be a crust on top of the mac and cheese. If you want a crust, combined 1 cup bread crumbs with 1/4 cup melted butter and sprinkle over the top of the mac and cheese. Then sprinkle some extra parmsean over the top. Place in 350* oven for 20 to 30 minutes or until the topping has browned. If you prefer no crust, just place the combined cheese mixture and pasta in the oven. I let it stay in until the cheese on the top has slightly browned.
Individual
For individual servings, which is what I prefer to do so we do not waste the heavenly cheese mixture, fill an oven safe bowl (cereal size bowls work perfect) with pasta, pour cheese over the top (usually about 1/2 cup will work), mix together, and place in the oven for 15 to 20 minutes. If you prefer a crust on the top, see above for instructions.
I hope you enjoy this delicious meal as much as I do!
