Sinful Macaroni and Cheese
P.S. The cheese amount is not precise. When I say "cube," I mean the normal size blocks you buy at the grocery store. You can adjust the amount of cheese to your liking. Also, 4 cubes of bouillon is for the small squares of bouillon. If you buy the bigger sizes, just use two.
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- 1 pkg
- elbow macaroni, cooked
- cube of sharp cheddar
- cube of mild cheddar
- 3 to 4 Tbsp
- 1 stick
- butter, softened
- bouillon cubes, chicken or beef
- 1/4 c
- dried, minced onions
- cube sharp cheddar
- cube mild cheddar
- 1 to 2 c
- salt and pepper to taste
1Turn the oven on to 350 degrees.
2Boil macaroni until done. Drain and rinse with hot water for mixing with cheese immediately.
3Mix the two 3/4 cubes of shredded cheese with the macaroni in a 9x13 pan.
4In a medium saucepan, melt the butter with the bouillon cubes and onions until smooth.
5Add the flour, mixing well, into a rue.
6When the rue is thickened and smooth, add 1 cup milk, mixing while heating until thickened. Add the rue mixture to the macaroni and cheese and mix well.
7Add additional milk to the mixture, mixing very well - the macaroni and cheese should be nice and moist.
8Top with the remaining 1/4 blocks of shredded cheese and garnish with salt and pepper to taste.
9Bake at 350 degrees for 45 minutes to one hour until hot and bubbly throughout with the cheese melted on top.