Macaroni and cheese recipe

Simple and elegant, this macaroni and cheese recipe calls for some dry white wine, which creates a nicely nuanced flavor throughout the cheese sauce. Unlike many recipes for homemade macaroni and cheese, no mustard is part of this one. Some people do not care for the undertone of mustard flavor, so this recipe provides a nice alternative.

Recipe ingredients:

2 cups dry elbow macaroni

3 Tablespoons butter

1/4 cup minced onions

3 Tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup milk or light cream

1/2 cup dry white wine

2 cups grated sharp Cheddar cheese

Bring a big pot of water to a boil and cook the elbow macaroni until just tender (about 7 minutes). The pasta will continue to cook in the sauce in the oven, so you do not want it to get too soft at this point. Drain the macaroni and set aside.

In a skillet heat the butter and sauté the onions on low heat. Stir the onions constantly until they begin to soften. Now stir in the flour, salt, pepper, and cayenne. Using a whisk will probably work best while stirring in the flour and seasonings. Cook for 2 more minutes and then begin slowly adding the milk (or cream) and wine. Continue to stir constantly and cook until the sauce becomes smooth and thick. Now stir the cheese and cook until the cheese melts into the sauce.

Once the cheese sauce is ready, stir it into the drained macaroni pasta. To bake the macaroni, liberally butter a 1-1/2 quart casserole dish and pour the macaroni and cheese into the dish. Bake in a 350 degree F oven for about 20 minutes or until the top is golden brown.

Serve as a side dish or make it a main dish on those days when you just want hot and cheesy and nothing to get in the way.

© Falbe Publishing.

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