hosted by mjpuzzlemom
1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated
- Preheat oven to 350 degrees.
- Toss crouton crumbs with melted butter and set aside.
- Prepare macaroni and drain.
- In large skillet melt 1/2 cup butter.
- Add onions and saute’ until tender and slightly browned.
- Whisk in flour until smooth.
- Gradually add milk, stirring constantly until thick.
- Stir in hot sauce, salt and peppers.
- Stir in cheese until blended.
- Toss together the macaroni and 3/4 of the bread crumbs.
- Stir in cheese mixture until smooth.
- Pour into lightly sprayed 9×9 stoneware.
- Top with remaining crumbs.
- Bake 30 minutes.
We have it for dinner that night and then I put the leftovers in 1 quart freezer containers for future meals.
I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!
Man, that looks good!
This sounds yummy! I love mac and cheese anyway, and this is like super mac and cheese!