Vincente's Macaroni and Cheese recipe
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Ingredients
- 1 (8 ounce) box elbow macaroni 1 tablespoon butter 1 small onion, chopped 2 tablespoons all-purpose flour 1 teaspoon dry mustard ¼ teaspoon salt 1 cup milk 1 ½ cups grated sharp Cheddar cheese 1 pinch ground black pepper
Nutrition Info
- 463.4 caloriescarbohydrate: 50.7 gcholesterol: 57 mgfat: 19.3 gfiber: 2.3 gprotein: 20.9 gsaturatedFat: 11.7 gservingSize: -sodium: 458.3 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Vincente's Macaroni and Cheese
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Melt the butter in a skillet over medium heat. Stir in the onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to low, then stir in the flour, mustard, and salt until thoroughly combined. Gradually stir in the milk, then increase heat to medium-high and simmer until thickened, stirring constantly, about 3 minutes.
Stir in the Cheddar cheese and black pepper until cheese is melted and the sauce is smooth, about 3 minutes. Stir in the macaroni until well-coated and heated through.