We are beyond ecstatic to premiere the first episode of Bringin’ Home the Bacon: With John and Ryan. This week’s recipe: Baked Mac & Cheese. This recipe was submitted to us by Haley Zimits and her family.
2 cups elbow macaroni
¼ cup unsalted butter
¼ cup onion diced
¼ cup flour
2 cups milk
1 teaspoon ground mustard (add or less more to taste)
¼ teaspoon cayenne pepper (optional or add more to taste)
2 cups shredded sharp Cheddar cheese
¼-½ cup of finely grated parmesan cheese
Preheat oven to 350 degrees F.
Cook macaroni according to package directions for al dente. Drain and set aside.
In a saucepan or skillet, melt butter over medium heat. Add onions and cook until tender. Stir in flour, will make a light brown paste (roux). Add milk slowly, stirring constantly until sauce thickens and starts to bubble (may need to use a whisk to remove any lumps). Stir ground mustard and cayenne pepper into sauce until blended. Add cheddar cheese and stir until melted.
In a large skillet, casserole dish or glass bowl, combine cooked macaroni and cheese sauce, stir thoroughly. Cover macaroni and cheese with parmesan cheese.
Bake in oven at 350 degrees F for 30 minutes, should be bubbly and brown on top. Serve.
Please note: salt and pepper can be added to the sauce or before eating if desired.
John and Ryan Official Review: 5 Stars, 2 Thumbs Up, Would Recommend