MACARONI AND CHEESE -- BONNIE'S
By
Bonnie ^O^
@Californian
1
My version of Macaroni and Cheese is adapted from a very old recipe. This is comfort food at its best and has a great cheesy flavor with a hint of onion and a nice buttered crumb topping. Enjoy!
Photos are my own
Photos are my own
Ingredients
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2cups cooked small shell pasta
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1can campbell's cheese soup
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1/4onion, chopped fine
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1/2cup milk
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3/4cup fresh grated sharp cheddar cheese
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1/2teaspoon corn starch
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1/4teaspoon nutmeg
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·salt and white pepper to taste
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4tablespoons kroger plain bread crumbs, or your choice
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2tablespoons butter
How to Make MACARONI AND CHEESE -- BONNIE'S
- Cook the pasta according to package directions. I recommend small shell pasta because cheese gets inside the shells and tastes good. When the pasta is just tender, drain. Don't overcook.
- Melt butter in the pan. Add the onion and saute until tender. Reserve a couple teaspoons of the butter from the pan for the crumb topping. Add the milk to the butter, then add cornstarch, nutmeg, salt and pepper and whisk until smooth. Add the cheese soup. Whisk again. Remove from heat.
- Pour the hot cooked and drained pasta shells into a greased glass baking dish and add the grated sharp cheddar cheese. Stir.
- Then pour the hot pan mixture over the shells and gently mix until combined.
- Make the topping:
Put the 4 tablespoons bread crumbs in a small bowl and add the reserved 2 teaspoons of butter and mix well. Sprinkle over the macaroni and cheese and bake in a 375 degree oven for 30 minutes or until the topping is brown. - Here is how it looks!
