OLD FASHIONED MAC & CHEESE
2 cups elbow macaroni
4 tablespoons butter, dived 2 tablespoons at room temperature + 2 tablespoon COLD and cut into small cubes
2 tablespoons WONDRA flour
2 cups WHOLE milk
FRESH ground sea salt and black pepper
Pinch QUALITY paprika
Pinch of FRESH grated nutmeg
1/4 cup grated Vidalia onion
4 ounces Velvetta, cubed
1 cup shredded medium sharp cheddar cheese (see note)
1 cup shredded Gruyere or Baby Swiss (see note)
- Preheat oven to 350°.
- Spray 9×13 baking dish with non-stick spray.
- Cook macaroni per package directions and immediately drain well.
- In a large sauce pan melt 2 tablespoons of butter.
- Whisk in flour, cooking until golden.
- Add milk gradually and bring to a SLOW boil, whisking constantly for several minutes.
- Season to taste with FRESH ground sea salt, black pepper and a pinch of paprika and nutmeg.
- Remove from heat.
- Add half the macaroni to baking dish.
- Sprinkle half the onion on top and half of each cheese on top.
- Repeat layers.
- Pour sauce evenly over top.
- Dot with remaining butter.
- Bake 30 minutes covered.
- Uncover and bake 5 minutes more until top is golden and crisp.
NOTE: FRESH GRATE YOUR CHEESE FOR THE BEST RESULTS!