MACARONI AND CHEESE
KD is the epitome of artificiality. This mac and cheese is all good and tastes nothing like KD. I am a bit partial to green things, but you can omit the parsley from the top. Pure homey comfort.
1-1/2 cups elbow macaroni
2 Tbsp butter
1/2 onion, diced
2 Tbsp flour
1 tsp Dijon mustard
salt, pepper, cayenne
1-1/2 cups 2% evaporated milk
1/4 cup whipping cream
1 cup cheddar, shredded
1/2 cup fresh breadcrumbs
1 Tbsp parsley
1 Tbsp Parmesan, grated
• Cook the macaroni to package direction.
• Drain and set aside.
• Sauté the onions in butter; consistency should be very soft.
• Stir in the flour, mustard, salt, pepper and cayenne.
• Cook and stir for 1 minute.
• Gradually whisk in milk and the cream.
• Bring to boil over medium high heat, whisking constantly.
• Remove from heat, and let cool for 5 minutes, stirring once or twice.
• Stir in the cheddar until sauce is smooth.
• Stir in the macaroni and pour into a buttered 5 cups casserole.
• Combine the breadcrumbs, parsley and Parmesan.
• Sprinkle the breadcrumb mixture over the casserole.
• Bake at 350F for 30-35 minutes until bubbly and golden brown.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!