Old-Fashioned Mac and Cheese
Oh, this is rich, delicious, and wonderful—just like Grandma’s! Yes, it’s high in fat and calories, but when you want comfort food, make this rather than going to a fast-food place.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 4 Tbsp. butter, divided
- 1 small onion, peeled and minced
- 3 Tbsp. all-purpose flour
- 2 1⁄2 cups whole milk
- 1⁄2 tsp. salt
- 1⁄8 tsp. cayenne pepper
- 1⁄8 tsp. ground nutmeg
- 1 lb. elbow pasta
- 1 package (3 oz.) low-fat cream cheese
- 3⁄4 cup shredded Muenster cheese
- 1 cup shredded Colby cheese
- 1 cup shredded part-skim mozzarella cheese
- 1⁄4 cup dried breadcrumbs
- 1⁄4 cup grated Romano cheese
- Preheat oven to 375°F. Bring a large pot of salted water to a boil. Meanwhile, in large saucepan melt 3 tablespoons butter over medium heat. Add onion; cook and stir until tender, about 5 minutes. Sprinkle flour over onions; cook and stir until bubbly. Add milk, salt, pepper, and nutmeg and stir with wire whisk. Let simmer until thickened, stirring frequently, about 10 minutes.
- Add pasta to boiling water; cook according to package directions until almost al dente. Drain, rinse, and drain again.
- Add cream cheese, Muenster, Colby, and mozzarella to the milk mixture. Remove from heat and stir until cheese melts. Add pasta to mixture and stir. Pour into 3-quart casserole. In small bowl, melt remaining 1 tablespoon butter; toss with bread crumbs and Romano cheese. Sprinkle over casserole.
- Bake casserole for 40 minutes or until sauce is bubbling and bread crumb top is golden brown. Let stand for 5 minutes, then serve.