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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Super-Creamy Mac and Cheese Recipe

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This recipe for Super-Creamy Mac and Cheese is from The Nelson-Hayne Family Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound elbow noodles
1 teaspoon olive oil
6 tablespoons (3/4 stick) unsalted butter, divided
1 medium onion, finely chopped
3 tablespoons all-purpose flour
2 cups milk, divided
1 cup chicken stock
1 tablespoon Dijon-style mustard
1 teaspoon salt
freshly ground black pepper, to taste
3 cups shredded extra sharp cheddar cheese
3 ounces cream cheese, in pieces, softened
3/4 to 1 cup fine cracker crumbs or panko bread crumbs
Directions:
Directions:
Preheat oven to 350°F. Butter a large casserole.
Prepare noodles according to package directions. Drain, transfer to a large bowl, drizzle with oil, and toss to avoid clumping.
Melt 3 tablespoons of butter in a large saucepan over medium heat, add onions, and cook for 5 minutes, or until soft. Add flour and cook for 1 minute more, stirring. Add 1 cup of milk and stir. As the sauce thickens, add the remaining 1 cup of milk. Bring to a simmer. Add chicken stock and heat gently for 3 to 4 minutes, stirring constantly. Add mustard, salt, and pepper. Add cheddar, 1 cup at a time, and stir. Add more as it melts. Add cream cheese and stir until melted.
Pour the sauce over the noodles and stir to coat. Transfer the mixture to the casserole. Sprinkle with cracker crumbs to cover evenly.
Melt the remaining 3 tablespoons of butter in a pan over low heat and drizzle over the crumbs. Bake for 30 to 35 minutes, or until bubbly.

 

 

 

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