I have been making this recipe forever. You can use any combo of cheese you like. For years I only used Cheddar. The issue with Cheddar is it can be greasy. If you use Cheddar in combination with Gruyere or Gouda we have noticed the greasiness is not there. There are plenty of times I only use Gruyere. That is our favorite cheese to use. Eric and Kent enjoys the topping. Me, not so much. Here is another simple and delicious meal.
Macaroni and Cheese
1# elbow pasta (I use large elbow. You can use whatever you want.)
1 small onion, diced
1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 to 1 teaspoon salt (taste it!)
1/4 teaspoon pepper
1 3/4 cup milk
2 cups Gruyere (or Gouda – NOT smoked) cheese, shredded
1 cup cheddar cheese, shredded
Topping (Sometimes I do the topping but not always)
1 cup panko bread crumbs
2 Tablespoons butter
1. Preheat oven to 375ºF.
2. Make elbow pasta per directions on box
3. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Add diced onion and sauté until translucent. Stir in flour, salt and pepper. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and stir in cheese. Cook on low heat, stirring occasionally, until cheese is melted. Once cheese is mixed through turn off heat.
4. If you are going to do the topping – melt 2 Tablespoons butter in saute pan. Add bread crumbs and stir until toasted
5. Drain pasta. Gently stir pasta into cheese sauce. Pour into ungreased 2-quart casserole. Top with bread crumbs. Bake uncovered 30-40 minutes or until bubbly.
You will love it. Very easy to make, even during the week. Give it a try!!