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Baked Macaroni and Cheese

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Although often associated with southern cooking, to me, homemade macaroni and cheese is the ultimate comfort food. Warm, cheesy…yum.

I used to make it on the stove top with Velveeta cheese the way my mother did and I learned in home economics. In recent years, I like the extra crunch of baking it. I am not a big fan of traditional bread crumbs on top though. Instead, I top it with French fried onions. They add flavor and crunch.


 

: Baked Macaroni and Cheese

  1. 1 lb. box macaroni
  2. 1/2 c. butter
  3. 1/2 c. Wondra flour
  4. 1/2 tsp. salt (or to taste)
  5. 1/4 tsp. pepper (or to taste)
  6. 1 1/4 c. cream
  7. 1 1/4 c. milk
  8. 1 lb. Velveeta cheese, cut into small cubes
  9. 2 c. cheddar cheese, shredded
  10. 3/4 to 1 c. French fried onions

  1. Preheat oven to 350 degrees.
  2. Spray a 13 X 9 baking dish with non-stick cooking spray.
  3. Cook macaroni in salted water until al dente.
  4. Meanwhile, melt butter in heavy sauce pan.
  5. Add flour and salt to the butter and cook while whisking constantly.
  6. After a couple of minutes or so, slowly add cream and milk while whisking constantly.
  7. Add a third of the Velveeta cheese at a time and incorporate.
  8. Add 1 cup of cheddar cheese last.
  9. Add pepper to taste.
  10. Place macaroni in baking dish, add cheese sauce and mix thoroughly.
  11. Top with remaining cheddar cheese and french fried onions.
  12. Bake until cheese on top is melted and sauce boils.

Number of servings (yield): 12