"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mac & Cheese Recipe

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This recipe for Mac & Cheese, by , is from Charlotte's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Partin

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. large Elbow Macaroni
6 Tablespoons of salted butter
1/3 Cup Grated Yellow Onion
2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
6 Tablespoons Flour
3 1/2 Cup Milk
1 3/4 Cup Heavy Cream
2 Tablespoons Worcestershire Sauce
4 oz. (1 cup) Sharp White Cheddar Cheese, Shredded
4 oz. (1 cup) Sharp White Cheddar Cheese, diced
4 oz. (1 cup) Sharp Yellow Cheddar Cheese, Shredded
4 oz. (1 cup) Sharp Yellow Cheddar Cheese, diced

Directions:
Directions:
Prepare pasta as directed for al dente.

Melt Butter in a large saucepan, then add next 6 ingredients and cook stirring about 30 seconds.
Add flour and cook until golden, stirring for about 2 minutes.
Gradually whisk in milk and heavy cream; bring to a boil, whisking occasionally.
Reduce heat to low and simmer whisking until slightly thickened--about 5 minutes
Stir in Worcestershire Sauce.

Remove from heat and stir in 3/4 cup of each of the yellow and white shredded cheeses until melted.

Stir in pasta and diced cheese.

Pour into a lightly greased 13X9 pan and bake on a baking sheet for 30 minutes until bubbly and golden.

Remove from oven and set oven to "broil" with rack 6" from heat.
Sprinkle remaining 1/4 cup of the yellow and white shredded cheeses over the top and broil for 2 minutes.

Number Of Servings:
Number Of Servings:
10

 

 

 

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