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<blockquote data-quote="moreluck" data-source="post: 674112" data-attributes="member: 1246">Dad&#039;s Mac and Cheese1 lb elbow macaroni1/2 large white onion1 cup milk1 1/2 tablespoons flour1 1/2 tablespoons butter1 (8 ounce) package cream cheese1 cup shredded cheddar cheese1/2 teaspoon yellow mustardsaltwhite pepperfresh basil (optional)1 cup shredded cheddar cheese1/4 cup seasoned breadcrumbs<ol>
<li data-xf-list-type="ol">Preheat oven to 350 degrees.</li>
<li data-xf-list-type="ol">Cook macaroni according to package directions, drain, and place in a very large mixing bowl. Tear or shred basil leaves and add to pasta.</li>
<li data-xf-list-type="ol">Cut the onion into quarters or small chunks, and add to blender with the milk. Puree until the onion is blended into the milk.</li>
<li data-xf-list-type="ol">Melt the butter with the flour in a large skillet or saucepan, and cook, stirring constantly until light brown.</li>
<li data-xf-list-type="ol">Add the onion and milk mixture a little at a time, whisking well between additions.</li>
<li data-xf-list-type="ol">Add cream cheese and shredded cheddar, a little at a time, allowing each addition to melt before adding more cheese. You should have a very thick cheese sauce. Add mustard and salt and white pepper to taste.</li>
<li data-xf-list-type="ol">Pour cheese sauce over pasta, mix well, and divide into baking dishes. (I find this will do two 8x8, or three 8&quot; rounds.) Top with shredded cheddar and breadcrumbs. If you&#039;re freezing some for later, just cover it in foil and freeze.</li>
<li data-xf-list-type="ol">Bake for 20 to 25 minutes, or until pasta is set, and cheese is melted. This recipe can be baked from frozen at the same temperature, for 30 minutes with foil, and 15 uncovered.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 674112, member: 1246"] Dad's Mac and Cheese 1 lb elbow macaroni 1/2 large white onion 1 cup milk 1 1/2 tablespoons flour 1 1/2 tablespoons butter 1 (8 ounce) package cream cheese 1 cup shredded cheddar cheese 1/2 teaspoon yellow mustard salt white pepper fresh basil (optional) 1 cup shredded cheddar cheese 1/4 cup seasoned breadcrumbs [LIST=1] [*]Preheat oven to 350 degrees. [*]Cook macaroni according to package directions, drain, and place in a very large mixing bowl. Tear or shred basil leaves and add to pasta. [*]Cut the onion into quarters or small chunks, and add to blender with the milk. Puree until the onion is blended into the milk. [*]Melt the butter with the flour in a large skillet or saucepan, and cook, stirring constantly until light brown. [*]Add the onion and milk mixture a little at a time, whisking well between additions. [*]Add cream cheese and shredded cheddar, a little at a time, allowing each addition to melt before adding more cheese. You should have a very thick cheese sauce. Add mustard and salt and white pepper to taste. [*]Pour cheese sauce over pasta, mix well, and divide into baking dishes. (I find this will do two 8x8, or three 8" rounds.) Top with shredded cheddar and breadcrumbs. If you're freezing some for later, just cover it in foil and freeze. [*]Bake for 20 to 25 minutes, or until pasta is set, and cheese is melted. This recipe can be baked from frozen at the same temperature, for 30 minutes with foil, and 15 uncovered. [/LIST] [/QUOTE]

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