Spader's Fancy Schmancy Mac and Cheese Recipe
INGREDIENTS:
5 tablespoons butter
1/4 cup flour
1/2 tsp. salt
pepper (to taste)
1/4 tsp. garlic powder (to taste)
3 cups milk
1 small onion, finely grated
8 ounces Medium Sharp Cheddar (shred from fresh)
8 ounces Asiago Pressato (shred from fresh)
8 ounces Gruyere (shred from fresh)
22 ounces uncooked elbow macaroni
3/4 cup soft bread crumbs
Additional 3/4 cup of grated cheeses for topping
PREPARATION:
Boil macaroni according to package directions and drain. In a saucepan over medium-low heat melt 5 tablespoons butter; slowly blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir constantly until thick and smooth. Stir in grated onion and cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently fold in to coat pasta evenly with sauce. Sprinkle the additional cheese on top. Sprinkle bread crumbs over grated cheese. Bake at 375° for 30 minutes, or until golden brown crust forms on top. Makes a buttload of servings.