This is my favourite macaroni and cheese recipe. It’s a combination of various other mac and cheese recipes – taking (what I think is) the best parts, without making it overly complicated. This recipe can likely be adjusted to your liking (different cheese, different spices), but this is a good starting point. Best enjoyed by a lake after a day of swimming and sunbathing, but almost equally as good when eaten while watching an episode of It’s Always Sunny in Philadelphia or Real Time with Bill Maher. Whatever floats your boat. Pairs well with Merlot. I should mention that Jackson Triggs Merlot is my go-to wine, so I’m probably going to tell you that it pairs well with everything. Everything.
2 1/2 cups (dried) pasta
1/4 small onion, chopped/minced
3 tbsp flour
3 tbsp butter
1-2 tsp dried mustard
1 tsp garlic powder
1 tsp nutmeg
2 -2 1/2cups milk
2 cups cheddar cheese, shredded
1/4 cup parmesan cheese
a few handfuls of breadcrumbs
1. Cook pasta.
2. Cook onion with butter over medium heat.
3. Add flour to the butter and onion mixture . Using a whisk, stir and cook the roux for 1-2 minutes.
4. Add the milk and whisk well. Add mustard, nutmeg, and garlic powder. Bring to a simmer until it thickens.
5. Remove from heat and whisk in cheese, setting a bit aside for the top of the dish. Stir until completely melted.
6. Combine with cooked pasta. Put in 9 X 13 glass dish, add parmesan, add extra cheese (optional), and breadcrumbs. Bake 20 minutes @ 350.