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<blockquote data-quote="moreluck" data-source="post: 82191" data-attributes="member: 1246">Sobo Cafe Macaroni and Cheese &nbsp;&nbsp;This is the signature dish of a great little South Baltimore, MD eatery. My friends and I simply cannot eat there without sharing an enormous portion. It&#039;s not fancy, but man is it satisfying. NOTE that this recipe makes an very large quantity (12x17&quot;, 2-3 inches deep), so halving it might be a good idea. 12 servings &nbsp;2 lbs ziti pasta &lt;/TD1/2 lb unsalted butter 1 white onion, diced 2 garlic cloves, minced 3/4 cup flour 4 cups whole milk 2 lbs sharp cheddar cheese, grated 1 1/2 teaspoons paprika kosher salt fresh ground black pepper 1 (15 ounce) can diced tomatoes, drained 8 ounces cream cheese, chunked 1 cup breadcrumbs <ol>
<li data-xf-list-type="ol">Cook pasta al dente, drain.</li>
<li data-xf-list-type="ol">Saute onions in butter until translucent. Add garlic and flour, lower heat to medium, and brown flour to color of brown egg.</li>
<li data-xf-list-type="ol">Slowly pour in milk while stirring. Turn up heat and stir constantly until sauce turns thick; when it does, add half the cheddar, and the spices, tomato, pasta and cream cheese.</li>
<li data-xf-list-type="ol">Dump into greased 12x17 deep casserole or roasting pan and top with other half of cheddar and bread crumbs.</li>
<li data-xf-list-type="ol">Bake at 375 degrees until browned and gooey, about an hour.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 82191, member: 1246"] Sobo Cafe Macaroni and Cheese This is the signature dish of a great little South Baltimore, MD eatery. My friends and I simply cannot eat there without sharing an enormous portion. It's not fancy, but man is it satisfying. NOTE that this recipe makes an very large quantity (12x17", 2-3 inches deep), so halving it might be a good idea. 12 servings 2 lbs ziti pasta </TD 1/2 lb unsalted butter 1 white onion, diced 2 garlic cloves, minced 3/4 cup flour 4 cups whole milk 2 lbs sharp cheddar cheese, grated 1 1/2 teaspoons paprika kosher salt fresh ground black pepper 1 (15 ounce) can diced tomatoes, drained 8 ounces cream cheese, chunked 1 cup breadcrumbs [LIST=1] [*]Cook pasta al dente, drain. [*]Saute onions in butter until translucent. Add garlic and flour, lower heat to medium, and brown flour to color of brown egg. [*]Slowly pour in milk while stirring. Turn up heat and stir constantly until sauce turns thick; when it does, add half the cheddar, and the spices, tomato, pasta and cream cheese. [*]Dump into greased 12x17 deep casserole or roasting pan and top with other half of cheddar and bread crumbs. [*]Bake at 375 degrees until browned and gooey, about an hour.[/LIST] [/QUOTE]

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