Mac and Cheese with a Punch

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Mac and Cheese with a Punch

 

2 cups elbow macaroni

1 stick of butter

1/4 cup minced onions

3 tbsp. flour

2 cups of milk or light cream

1/2 cup dry white wine (or water)

2 cups grated sharp cheddar (1/2 pound)

1/2 cup bread crumbs (topping)

Salt and pepper

Cayenne to taste and 1/2 tsp. paprika

1/2 tsp. crushed pepper flakes

Bring 4 qt. salted water to a rapid boil and cook the macaroni until not

quite tender. Drain macaroni and set aside. In saute pan, melt 1/2 the stick

of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast

just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan

clean with paper towel and re-use for next step. Breadcrumb topping: Melt

remaining butter, add onions, and stir over low heat until onions are just

translucent, but not browned. Stir in the flour and seasonings. Continue to cook

for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or

cream. Simmer over low heat, stirring constantly until the sauce is thickened

and smooth. Add cheese and continue stirring until the cheese melts. Combine

the macaroni with the cheese sauce. Turn out into a generously buttered

casserole dish (approximately 1 1/2 quarts). If you have any extra grated

cheese, you can sprinkle this on top along with the 1/2 cup

of buttered, toasted bread crumbs. Bake in a preheated 350 degrees oven for

approximately 20 minutes or until heated all the way through and golden brown on

top.

 

 

 

 

 

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