Tuesday, September 27, 2016

Macaroni & Wisconsin Cheese Sauce

Macaroni & Wisconsin Cheese Sauce

1 tablespoons butter
1 cup packed fresh bread crumbs
6 tablespoons butter
3 tablespoons flour
1-2 tablespoons minced onion
1-3/4 cup whole milk
1/3 cup butter milk
¾ teaspoon salt
Fresh ground pepper
Pinch of nutmeg
3 cups sharp cheddar cheese (grated)
¾ lb elbow macaroni, cooked according to pkg directions & tolled with 1 tablespoon butter.

Preheat oven to 375 °
Put butter and bread crumbs in a skillet. Toast until golden brown. Set aside.
To make sauce, melt butter in a saucepan over med-low hear
Stir in flour.
Add onions and cook for 2-3 minutes.
Increase heat to a med-high setting, whisk in milk and butter milk.
Bring to a boil and stir until thickened, about 4 minutes
Reduce heat and add seasoning. Cook for an additional 5 minutes.
Remove from heat and add cheese. Stir until melted.
Toss with pasta.
Pour into a greased baking dish.
Sprinkle with reserved bread crumbs.
Bake for 30 minutes or until heated through.

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