Recipe: Hogwild Macaroni and Cheese (with garlic and herbs)

HOGWILD MACARONI AND CHEESE

2 cups uncooked elbow macaroni
1 tsp. fresh oregano (or 1/2 tsp. dried oregano)
2 Tbsp. plus 1/2 cup butter, divided use
1 medium onion, chopped
1 Tbsp. flour
1 tsp. Dijon mustard
1 tsp. chopped fresh basil (or 1/2 tsp. dried basil)
1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
1 large clove garlic, minced
1/4 tsp. black pepper
2 cups milk
8 oz. sharp cheddar cheese, shredded, divided use
1 cup bread crumbs (for topping)

In large pot, bring 3 quarts water to boil. Add macaroni; cook until just tender. Drain and keep warm.

Heat oven to 400 degrees F. Lightly grease 2-quart casserole.

In heavy 3-quart saucepan, melt 2 tablespoons butter. Saute onion until transparent.

Stir in flour, mustard, herbs, minced garlic and freshly ground pepper. Over medium heat, stir in milk; stir constantly until hot and smooth; do not boil. Remove from heat; stir in 3/4 of the cheese until melted.

Turn macaroni into prepared casserole dish; pour on cheese sauce and stir until well coated. Top with remaining cheese.

In small saucepan, melt remaining 1/2 cup butter; add bread crumbs and stir until well coated. Sprinkle crumbs over casserole.

Bake uncovered 20 minutes until bubbly and browned.

Makes 4-6 servings
Source: Cross Creek Kitchens by Marjorie Kinnan Rawlings