Recipe: Dan's Macaroni and Cheese (using Velveeta, cheddar, Durkee onion rings)

Dan's Macaroni and Cheese
rec.food.cooking/Cornelius/2002
Servings: 6

I like this one (my own, of course!) because you taste the cheese, not a lot of other stuff. Maybe I'm too much of a purist? Anyway, don't let the Velveeta fool you - this produces a pretty snappy taste. Enjoy!

1 pound elbow macaroni
1/4 cup butter
3 tablespoons all-purpose flour or more if needed
10 ounces sharp cheddar cheese, grated
6 ounces Velveeta, cubed
2 cups milk or more if needed
1/4 teaspoon mustard powder
1/2 teaspoon onion salt
1/4 tablespoon coarsely ground pepper
1/8 teaspoon Tabasco sauce
1 can (2.8 oz) Durkee Fried Onions

Cook macaroni until just tender. Rinse thoroughly with cold water. Drain, rinse again and set aside. Preheat oven to 350 degrees.

Melt butter in medium saucepan over low heat. Whisk in flour to make a thick roux, adding more flour as necessary. Allow roux to cook, whisking occasionally, over low heat, for 3-4 minutes. Do not allow roux to brown.

Remove roux from heat. Add cheeses and milk to saucepan, stir to combine. Cook and stir over low heat until cheese is melted. The resulting sauce will appear thin. If too thick, add more milk.

Add mustard powder, onion salt, pepper and Tabasco sauce to cheese sauce. Stir well with whisk. Cook and stir for 2-3 minutes over medium- low heat. Taste and adjust seasonings as required.

Spoon half of reserved macaroni into a large oven proof baking dish or bowl. Pour half of the cheese sauce over the pasta. Stir to combine. Repeat with the remaining pasta and cheese sauce.

Bake in 350 degree oven for 30-40 minutes, or until cheese begins to bubble. Remove from oven and sprinkle with fried onions. Return to oven and bake 5 minutes more, or until onions just begin to brown. Remove from oven and serve.