My Dad found a recipe for Macaroni and Cheese in Southern Living Magazine. He asked me if I would make it for him. This is very creamy and cheesy, just the way I love macaroni and cheese. I realized at the grocery store I was going to have to modify this recipe because they did not have the tools and equipment to make it just like the original recipe. For example, no way to grate cheese and my grocery store did not sell a grater. So here is my version, a modified version.
1 box (16 ounces) large elbow macaroni remember to make your water salty like the sea
6 Tablespoons of butter
1/2 cup of grated sweet onion
2 teaspoons of dry mustard
1/8 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Cayenne Pepper or more for heat
6 Tablespoons of All Purpose Flour
3 1/2 cups whole milk
1 3/4 heavy cream
2 teaspoons Worcestershire Sauce
16 ounces sharp cheddar cheese, divided
8 ounces mozzarella cheese, divided
Preheat heat oven to 350 degrees. Prepare pasta al dente according to directions on the box. Spray 13 x 9 pan with nonstick spray.
Melt butter in a large saucepan over medium heat. Add the onion, mustard, nutmeg, salt, pepper, cayenne pepper and flour. Cook 2 minutes until golden. Slowly whisk in milk and cream. Bring to a boil and whisk occasionally. Reduce heat to medium low and whisk occasionally until thickened, about 5 minutes. Stir in Worcestershire Sauce. Add 1 1/2 cup of sharp cheddar cheese and 1 cup of mozzarella cheese. Stir until melted. Add in pasta and combine. Pour into prepared pan.
Bake for 30 minutes. Remove from oven and cover the top with remaining cheeses. Place baking rack about 6 inches away from broiler. Put macaroni and cheese under broiler for about 2 minutes until the cheese is melted and bubbly. Let sit about 10 minutes after it’s removed from the broiler. Yields 10 generous servings. I paired my macaroni and cheese with a Caesar Salad and garlic bread. Enjoy!
Recipe inspired by Southern Living Magazine.