Saturday, January 2, 2010

Southern Macaroni and cheese

Southern Macaroni and cheese
(this is my Thanksgiving tradition... it always is gone super fast!)

1 tablespoon canola oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
¼ C flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
½ tsp mustard powder
½ tsp onion powder
1 1/2 cup half-and-half
3/4 cup chicken broth
4 cup shredded cheddar
8 ounces cubed processed cheese food
3 eggs, beaten

Cook Pasta according to directions until al dente; drain well. Do not rinse. Preheat oven to 350 degrees F (175 degrees C).

In a small saucepan over medium heat, melt 8 tablespoons butter, add flour and make “rue”. (3-4 minutes) add all seasonings and continue stirring constantly. Cook for another 2-3 minutes.

Slowly add the half and half, broth, cheddar cheese, cubed processed cheese food. Stir until cheese is just slightly melted, add eggs to macaroni. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.

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