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Saturday, July 19, 2008

Baked Mac & Cheese

2 cups uncooked elbow macaroni
8 ounces shredded cheddar cheese (about 2 cups)
8 ounces shredded American cheese (about 2 cups)
1 cup milk
1/2 cup sour cream
2 eggs
1/4 cup unsalted butter, cut into pieces
3 Tblsp Butter
1 tsp bottled hot pepper sauce (I would add more next time)
1/2 tsp salt
1/4 tsp dry mustard
1/2 an onion diced very small (I used my food processor for this)
1/2 tsp garlic salt

1- Preheat oven to 350 degrees F (175 degrees C). Grease Desired pan (9x13 recommended)

2- Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, sour cream, salt, mustard and pepper; temper in the eggs, cook, stirring frequently, until mixture boils and thickens.

3- Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

4- To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.

5- Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

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