So, a few of you asked for the recipe I use to make the homemade mac & cheese, and here it is! This is not a mac and cheese that you’ll want to make for dinner. This is a large baked mac and cheese and two lbs. gets you a lot of servings! I use this recipe for cookouts and parties, or to make smaller casseroles that I freeze and use as I want them.
2 lbs Cellentani
1 stick butter
1/2 cup onions, finely chopped
1/2 cup flour
1/2 gallon milk (I usually use 2%)
2 teaspoons of salt
1 teaspoon black pepper
3 lbs. Land o’ Lakes American Cheese, shredded
For the topping:
3-4 Tbsp melted butter
1 sleeve Ritz crackers, crushed
- Set a big pot of water to boil for the macaroni. While the water is heating up, do the following:
- Melt the butter in a large pot and add in the onions to sauté.
- When the onion is softened, add in the flour and stir continuously.
- When the flour mixture starts to bubble, slowly stir in the milk, salt, and pepper.
- Stir continuously on medium-high heat, and once the milk has warmed up a bit (it should be warm to the touch but not anywhere near close to boiling), add in the shredded cheese.
- Stir until creamy. You shouldn’t see any strings of cheese left in the mixture. Lower the heat and continue stirring until the water has come to a boil, and the macaroni has been cooked until al dente. Stir the mixture the entire time, otherwise it will stick to the bottom of the pan. Also, you don’t want the macaroni cooked all the way here, because it needs to bake and it will be too mushy if overcooked. When you’re ready to strain the macaroni, just take the cheese mixture completely off the heat.
- Add the drained macaroni to a baking pan (I use the throw-away foil pans) and pour the cheese mixture on top. Mix everything together (you can put the drained macaroni back in the pot, and add all of the cheese sauce there, and then transfer everything into the foil pan.)
- Top the Mac and Cheese with crushed ritz cracker crumbs (about 1 sleeve) that have been mixed with melted butter (about 3-4 Tablespoons)
- Bake covered for 45 minutes at 375*. Uncover, then bake an additional 15 minutes until the crumb topping is golden brown.
- Let the Mac and Cheese set for at least 15-30 minutes before serving.