Now, I know I'm living in the south, but I was raised in an Italian home, so this is Mac & Cheese Italian Style. Don't be afraid to give it a try...everyone loves it!
This was an absolute favorite of my mom's and I'd make it for her whenever I could. She was a great cook and taught me so much! I got her old wooden recipe box after she passed away. Some recipes are in her own handwriting, some typed (with an actual typewriter, haha), but, the best and funniest memories come when I pull up one that she wrote down all the ingredients and left out all the measurements. Now that's tough to recreate!
This is an easy dish to divide in half for a small family, or make a large one...great for leftovers. Sometimes, I'll pour it into two separate pans and freeze one for later.
16 oz. Elbow macaroni
1/2 c. butter
2 tsp. chopped onion
1/2 c. flour
2 tsp. salt
1/4 tsp. pepper
Cook macaroni as directed on package, drain. Melt butter in saucepan; then saute onion in butter. Add flour, salt & pepper. Mix well.
Gradually stir in:
4 c. milk
Stir constantly until smooth and thickened.
1 Tbsp. parsley
1 tsp. sweet basil
1 pimiento, chopped (optional)
4 cups sharp cheddar cheese, shredded (add a little at a time to avoid clumps)
Stir in all ingredients above, over low heat, until cheese melts. Mix sauce and macaroni and pour into a 13x9" greased (I use Pam) baking pan.
Shred an extra 1 cup cheddar cheese to garnish top, then sprinkle with Paprika.
Bake in preheated oven at 350 degrees for 30 minutes or until cheese is melted and bubbly.
"For it is by grace you have been saved, through faith—and this is not from yourselves, it is the gift of God— not by works, so that no one can boast." -Ephesians 2:8,9