Being down in New Orleans, I’m learning fast that macaroni and cheese is a side dish served with meals a few times a week. I cannot complain however, I love macaroni and cheese, especially southern macaroni and cheese. Everyone makes mac and cheese differently, but one thing is for sure, I can’t get enough of it! This macaroni and cheese is full of flavor and is pretty easy to make.
- 1 1/3 cups elbow macaroni
- 1 1/2 cups milk
- 4 teaspoons butter or margarine
- 4 teaspoons all-purpose flour
- 1/3 cup chopped onion
- 1/2 garlic clove (, minced (optional))
- 1/8 teaspoon pepper
- 1 3/4 cups shredded Emmentaler cheese or Cheddar or Swiss or Fontina ((7 ounces))
- 2 1/2 tablespoons butter or margarine
- 1/4 cup grated Parmesan cheese
- 1/3 cup fine bread crumbs (, dry)
- 1/2 tablespoon parsley (, chopped (optional))
- In a medium saucepan, cook macaroni in unsalted water according to package directions until tender, but still firm. Drain well in sink.
- In a medium saucepan, add chopped onions and 4 teaspoons butter or margarine and cook until tender, but do not brown. Add in the flour and the pepper and stir. Add milk all at once and stir. Cook and stir until the mixture is slightly thickened and bubbly. Remove from heat. Add the Emmentaler cheese (or choice of cheese), stirring until melted (the mixture may appear slightly curdled). Add in the cooked macaroni and stir. Transfer the mixture to a 1-1/2-quart casserole.
- In a small saucepan, melt the 2 tablespoons butter or margarine on the stove. Stir in the bread crumbs and Parmesan cheese. Sprinkle and spread across top of macaroni mixture.
- Bake in a 350 degree F oven for about 20 minutes. Let stand for about 5 minutes before serving. Garnish the casserole with chopped parsley (optional).
**Store in an air tight container for up to a few days in the refrigerator.
Image credit from Midwest Living