Cheese & Onion Macaroni
Archaeologists tell us pasta originated in
1000 BC and interestingly enough it was being made in Asia and Italy at the same
time. The Italian word for shaped pasta is “maccheroni” and originates from
a word meaning “how very dear.” Apparently an Italian sovereign exclaimed
“Ma Caroni” when he first savored the silky taste of melted cheese and
pasta. This is truly still one of the world’s beloved comfort foods and can be
a meal in itself or it can work very nicely as a side dish.
2 cups medium elbow
noodles
Cheddar Cheese Sauce
2 tablespoons butter
2 tablespoons
all-purpose flour
1 ½ cups whole milk
½ teaspoon minced
dried onion
¼ teaspoon mustard
powder
¼ teaspoon dried
parsley
2 cups shredded sharp
Cheddar cheese
½ cup smoked sausage
or hotdog slices
¼ teaspoon seasoning
salt
⅛ teaspoon ground black pepper
Topping
¼ cup dried
breadcrumbs
Dried parsley
Seasoning Salt
1. Preheat the oven to 350˚.
2. Bring water to boil in a 12-quart stockpot. Boil noodles, then drain in a
colander. Shake
slightly to release any water trapped inside the noodles.
3. Cheese Sauce: In a 5-quart sauté
pan, melt the butter over low heat,
then
whisk in the milk. Return pan to the heat and cook until the
sauce
thickens. Using a whisk helps to keep the sauce smooth and
creamy.
4. Stir in the dried onions, mustard, parsley,
cheese, sausage or hot dog
slices, salt and
pepper.
5. Place the cooked macaroni in a 2 ½-quart
soufflé dish. Pour in the
cheese sauce and stir
just until the macaroni is covered in sauce.
6. Top the macaroni with the breadcrumbs,
parsley and seasoning salt.
7. Bake in the preheated 350˚ oven for 25 minutes.
Variation 1:
Double the breadcrumbs and mix with 2 tablespoons
butter for a
delicious crunchy topping.
Variation 2: Cut three pieces of buttermilk bread into
1/4 –inch
cubes
macaroni with ½ cup cheddar cheese and then top with
buttered
bread crumbs.
Variation 3:
Experiment with your favorite cheeses.