Some say that macaroni and cheese is the ultimate in comfort food. While I agree, this old-time favorite makes a special appearance just a few times during the year in my household. As well, holiday meals are simply incomplete without this cheesy indulgence. Just a few years ago, I remember making a special trip to the grocery store on Christmas morning because this all important dish was not included on the menu -- the family was in uproar!!
Try it out and you may never go back to the 'box'!
- 6 tablespoons unsalted butter
- 1/2 pound elbow macaroni
- 6 tablespoons all-purpose flour
- 3 cups organic whole milk
- 1 teaspoon salt
- ½ - ¾ cup Sautéed Onion & Garlic
- 1/4 teaspoon ground black pepper
- 2 1/2 cups grated Cheddar (about 6 ounces)
- ½ cup Asiago Cheese
- Tex-Joy or season salt
- Preheat the oven to 350 degrees. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
- Sauté onion and garlic in the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat.
- Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown.
- Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes.
- Remove from the heat.
- Add the salt, pepper, Tex-Joy or Season salt, and 2 cups of the cheese, and stir well.
- Add the noodles and Asiago cheese and stir well.
- Pour into the prepared dish.
- Sprinkle remaining 1/2 cup of cheese evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
- Remove from the oven and let rest for about 5 minutes before serving.