White Cheddar Baked Macaroni and Cheese |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
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My best friend Lauren gave me this recipe and I changed a couple of things to suit my tastes. It gets so crispy and delicious if you make it in the crockpot. Just follow the same directions except set crockpot to low for a couple hours and you can turn it to high for a little while to get the sides crispy. I love lots of cheese and this recipe definitely satisfies my craving!! Ingredients:
16 ounces elbow macaroni, cooked and drained |
1/4 cup butter |
1 small onion, diced |
1 tablespoon flour |
1 quart milk |
1/2 lb american cheese, slices |
1/2 lb white cheddar cheese, slices |
4 ounces shredded monterey jack cheese (or 4 ounces of your favorite cheese) |
salt or pepper |
breadcrumbs |
Directions:
1. Preheat oven to 350.
2. Melt butter over medium low heat.
3. Saute the onion in the butter.
4. Add the flour - the mixture will become lumpy.
5. Slowly add the milk - let the mixture reheat to a slow simmer.
6. Add the cheeses a few slices at a time - stirring CONSTANTLY.
7. Add the shredded cheese and keep stirring.
8. Add cooked macaroni to cheese mixture and mix well.
9. Dump into 13 X 9 ungreased glass casserole dish.
10. Top with breadcrumbs.
11. Bake COVERED for 30-45 minutes until hot and bubbly in the center.
12. Remove cover and continue to bake until top is golden brown.
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