Macaroni & Cheese
Servings 12 servings
Ingredients
- ½ cup prepared bread crumbs
- 4 cups assorted cheeses cheddar, swiss & whatever you like
- 4 cups whole milk
- ½ tsp black pepper
- 1 tsp Lawry's Seasoned Salt
- ½ tsp dry mustard
- 2 cloves garlic minced
- ½ small onion diced
- 4 tbsp flour
- 4 tbsp butter
- 1 lb elbow noodles
- 3 cubes sodium free chicken boullion
Instructions
- Preheat oven to 375 degrees.
- In a large pot, bring 6-8 quarts of water to a boil. Add 3 sodium-free chicken boullion cubes to the water along with elbow noodles. Cook for 8 minutes. Drain but DO NOT RINSE and return the noodles to the pot.
- Meanwhile, in a large saucepan, melt 4 Tablespoons of butter over medium heat. Add diced onion and sauté until translucent and soft. Add minced garlic and sauté until fragrant.
- Next, add flour and cook for about 2 minutes, stirring constantly and taking care not to burn the roux.
- Slowly begin to whisk in milk, stirring constantly to eliminate any flour lumps. Allow the milk mixture to cook gently for about 5 minutes, stirring frequently so that milk does not scald.
- Once the mixture begins to thicken, add seasoned salt, pepper and dry mustard. Mix well.
- Next, add cheese, one handful at a time, whisking well between each addition. Once all of the cheese has been incorporated and is smooth, remove from heat. Gently pour cheese sauce over noodles and mix thoroughly.
- Pour noodle mixture into a 13 x 9 casserole dish or a cast-iron skillet. Sprinkle breadcrumbs over top of macaroni and cheese. Place into oven for 35 to 40 minutes or until bubbly and golden brown on top.
- Cool on a wire rack for about 10 minutes before serving.