What shouts Americana more than a cheesy macaroni and cheese?! If you are looking for just a good, tasty macaroni and cheese that everyone is going to love, then this is your recipe. I actually found 50% reduced fat cheddar cheese and I didn't miss a thing due to the sweetness from the basil, smokiness of the chili powder and the light zing of hot pepper sauce.
1 package of large elbow macaroni
2 tablespoons of butter
1 yellow onion diced
2 tablespoons of flour
1 1/2 cups of milk
1 tablespoon of dijon mustard
4 leaves of basil shredded
Several dashes of chili powder
Several dashes of hot sauce
1/4 teaspoon of white pepper
8 oz of extra sharp white cheddar, shredded (about 2 cups)
2 oz of mozzarella cheese, shredded (about 1/2 cup)
Salt to taste
2 tablespoons of breadcrumbs
1. In a large pot add several cups of water to a boil and then add macaroni. Cook according to the directions on the box, or until al dente.
2. While the pasta is cooking, you are to start making the cheese sauce. In another large pot, melt the butter under medium heat and then add the onions. Cook for about 5 minutes or until the onion is soft.
3. Add the flour and stir so it is fully covering the onions. Remove from heat and add milk and stir until everything is fully incorporated. Add the pot back to the stovetop under medium heat and continue to stir until the mixture begins to thicken.
4. At this time add in the mustard, basil, chili powder, hot sauce and pepper. Remove from heat and then add in the cooked pasta and then the cheeses. Stir until all the cheese is melted. Add salt to taste.
5. Set your oven to broil. Spoon pasta mixture into a 9x9 inch square pan. Sprinkle the bread crumbs on top and place on top shelf of the oven for about 5 minutes, or until the breadcrumbs are toasted.
