mac-n-cheese

This is an indulgence that can only be consumed very rarely. There are times when I just want some back-home comfort food and this recipe is one of my comfort foods.

Cheesy Baked Macaroni & Cheese with Butter Crumb Topping

Measure out 2 cups of uncooked macaroni and in a large pan cook according to the package direction using the lesser time-al dente. (The macaroni will continue to cook in the oven.) Drain, put back into pan and set aside.

1 package/tube of buttered snack crackers such as Ritz® .
3 tablespoons butter

While the pasta is cooking, crush crackers into large crumbs. You should have about ¾ cups of cracker crumbs. Melt 3 tablespoons of butter in a small fry pan or saucier. Add the cracker crumbs to the melted butter and mix. Set this aside.

Preheat oven 350°F

Grease a 2-quart baking dish with cooking spray or unsalted butter

To prepare, have your flour already measured out and stir the seasonings into the measured milk.

3 tablespoons butter
¼ cup finely minced onions
3 tablespoons all-purpose flour
3 cups of milk
¾ teaspoons salt
¾ teaspoon dry ground mustard
¼ teaspoon ground black pepper (a little more if you desire)
4 cups (16 oz.) shredded Colby cheddar cheese (buy the block and grate/shred yourself-taste so much better)
½ cup grated parmigiano-reggiano cheese (optional)

In medium saucepan over medium heat, melt butter, and add the onion. Cook for 2-3 minutes until you can smell the onions and the onions are somewhat translucent. Add the flour; cook for 1-2 minute stirring constantly (don’t let it burn or brown). Stir in milk and seasonings; cook stirring frequently until mixture boils and becomes thick. Stir the shredded Colby and grated parmigiano-reggiano into your sauce. Pour the cheese sauce into the macaroni and mix. Pour this mixture into a 2-quart, greased or sprayed baking dish. Sprinkle the buttered cracker crumbs all over the top. Bake in a 350°F oven for 30 minutes or until bubbly and hot.

Serves 6