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Deluxe Macaroni and Cheese
3 tablespoons (45 ml)
butter
2 tablespoons (30 ml)
finely minced onion
2 tablespoons (30 ml)
flour
3 cups (780 ml) milk
4 ounces (120 ml)
extra sharp Cheddar
cheese, shredded
4 ounces (120 ml)
Fontina cheese,
shredded
1 teaspoon (5 ml)
Worcestershire sauce
V4 teaspoon (1 m/)
garlic salt
V,, teaspoon (.5 m/)
pepper
J/,, teaspoon (.5 m/)
paprika
1 recipe basic egg
noodle pasta
extruded into
short-cut large
macaroni, cooked
and drained (see
page 10 for recipe)
Melt butter in a large saucepan over medium heat. Add
onion and cook, stirring occasionally, for 4 to 5 minutes
or until translucent. Add flour and cook an additional
minute. Whisk in milk, and continue cooking over medium
heat until mixture comes to a boil and thickens slightly.
Reduce to low heat and stir in Cheddar and Fontina
cheeses, mixing until melted and well incorporated. Add
Worcestershire sauce, garlic salt, pepper, and paprika,
stirring well to combine. Remove from heat and set aside.
Place cheese mixture and cooked macaroni in large bowl,
mixing well to combine. Transfer mixture to a greased
9x13x2-inch (23x33x5-cm) baking pan. Cover tightly with
foil and bake at 350°F (180°C) for 25 to 30 minutes.
Remove foil and bake an additional 10 minutes to brown
and crisp top. Serveimmediately.
Yield: 10 servings.
PerServing: About 214 cal, 11 g pro, 16 g carb,
12 g total fat, 56 mg chol, 258 mg sod.
12
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