Classic Mac N' Cheese

Around my house theres one sacred staple (besides whoopie pies and coffee cake) that I stash in the freezer, macaroni and cheese! I really do love the stuff and although my kids and husband like the "sh-stuff" in a box with an equal amount of vigor I really do LOVE the homemade variety. Its one of those things I can not resist, if I know its there I have to have it. As previously covered in v.2010- Mac N Cheese I've been on a bit of a mission to uncover my absolute favorite macaroni and cheese. Although I always make it with the classic rich white gravy and lots of cheese its the "fixins" that often vary. I mean recently, I HAVE tried making macaroni the "southern" way (no gravy) but I really love the creaminess the sauce adds to the party plus this is the way I had it as a kid and this is the way I find I make it most often. Not a huge variation of cheeses typically Sharp Cheddar, yellow or white but definitely sharp a bit of cheese sprinkled on top and my secret weapon...canned fried onion rings (and sometimes bacon). Its somewhat ghetto however I've made homemade fried onions and shallots, its just not the same. Its one of my "guilty" semi-homemade additions to the meal. Its a guilty pleasure so to speak, although I often rant and rave about the horrendous commercialization of food and how zombie foods are taking over the world, I myself purchase these things still. Its classic Americana, I cant help it!

Although there is a flood of macaroni and cheese recipes in the food blog world, I post this recipe merely to share my input on the subject, its a place at my table so to speak, Pull up a chair and take a peak into our cheesy world. This is my families favorite variation of the American classic Mac N' Cheese sometimes I use spaetzle or other noodles, sometimes I add green chile, sometimes LOTS of bacon or different cheeses, but this is the basic version. This is the go to recipe, thats sure to make your tummy smile.

Classic Mac N' Cheese:

-2 1/2 cups dry measure elbow macaroni noodles 

cheese sauce:

4 tablespoons of butter (sometimes I use bacon grease)

4 tablespoons flour 

3 cups milk, (whole milk or 2%)

3-4 cups sharp cheddar cheese, yellow or white (plus some for the top)

3 slices good quality American Cheese

1 teaspoon hot sauce or a good pinch of cayenne pepper

1 egg

1/2 teaspoon salt and pepper

topping:

1-2 cups canned fried onion rings... we use A LOT.

Extra cheese

Directions:

Preheat oven to 350 degrees.

Butter or spray a medium sized baking dish. (about 2qt or 8" square)

Cook noodles as directed on manufacturers label to "al dente".

For the cheese sauce:

Over medium heat in a medium sized pan/skillet melt the butter. Combine flour and whisk together to remove all of the lumps. Cook 2-3 minutes stirring to prevent burning. Slowly whisk milk into the mixture and bring to a boil. Reduce heat to medium/low and whisk in the cheeses a little at a time. If your sauce is too thick add a little more milk or water to thin it out. Temper the egg into the mixture by beating your egg in a bowl, slowly drizzle about 1/2 cup of the white sauce into the egg whisking constantly. Slowly whisk this mixture back into the cheese sauce. 

Toss the macaroni noodles with the cheese sauce and pour into your prepared baking dish. Sprinkle about 1 cup of extra shredded cheese on top of the macaroni. Sprinkle fried onions on top, I like to sprinkle them around the edges only. (and my husband likes to dump the entire large can on all over)

Bake 20-25 minutes until the top is golden brown.