Tags
bake, cheese, cleaneating, delicious, food, foodgasm, foodie, foodporn, hungry, macandcheese, nomnom, snack, yummy
Ingredients:
- 1 (16-ounce) package elbow macaroni
- 1/2 cup butter (1 stick)
- 1 cup chopped white onion
- 1/2 cup all-purpose flour, or as needed
- 1/2 to 1 cup chicken broth, as needed
- 1/2 cup heavy cream
- 2 cups shredded yellow Cheddar
- Salt
- White pepper
- 1/4 cup Cheddar crackers, crushed, with a few left whole for garnish (recommended: Pepperidge Farm Goldfish)
Directions
- Boil the pasta until al dente and drain well so that you don’t have excess cooking water which will dilute the flavor.
- While the pasta is cooking, preheat the oven to 350 degrees F.
- Melt the butter in a large saucepan over medium heat, and add the onion, cooking until translucent.
- Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Incorporate enough of the chicken broth a little at a time to form a smooth sauce.
- Simmer for a least 10 minutes to allow the flour to “cook out.”
- Add the heavy cream and Cheddar, then season with salt and white pepper, to taste.
- Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese.
- Transfer to a 3-quart baking dish and sprinkle with crushed crackers.
- Heat in oven for a few minutes to toast the crackers. Garnish with the reserved whole crackers and serve.
Source: Chef Irvine