I find that it takes about 1-quart cheese sauce to properly moisten 1-pound dry macaroni, when cooked, for macaroni and cheese.
1 pound elbow macaroni
1/2 cup butter
1/2 cup minced onion
6 tablespoons all-purpose flour
2 tablespoons mustard powder
1 teaspoon paprika
2 bay leaves
1 quart milk
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded Monterrey jack cheese
1/2 cup shredded Asiago cheese
Kosher salt and while pepper, to taste
2 cups croutons, crushed
Cook macaroni according to package directions at home. Drain water. Cool macaroni in cold water. Package in zipper-top bag and refrigerate.
If desired, Melt butter in a 12-inch Dutch oven over medium heat. Add onion and sweat until soft. Do not brown onions or butter. Blend in flour, mustard, paprika and bay leaves. Cook until mixture is smooth and buddly.
Gradually add milk, whisking constantly. Cook sauce over medium heat, stirring constantly. Simmer 5 to 10 minutes while stirring until smooth. Gradually mix in cheese. Stir over low heat until cheese is melted. Season to taste with salt and pepper.
Add pasta to sauce and mix thoroughly. Top with croutons. Place lid on Dutch oven and bake approximately 25 to 30 minutes with coals for 350 degrees. Serves 10 to 12.
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