Recipe: The Ultimate Macaroni and Cheese (Dorinda Hafner)

THE ULTIMATE MACARONI AND CHEESE

8 ounces macaroni
1/2 cup (1 stick) butter
2 scallions, finely sliced into rounds
2 tablespoons flour
1 cup evaporated milk
1 cup light cream
2 tablespoons mayonnaise
10 ounces sharp Cheddar cheese, grated
salt and pepper (to taste)
1 or 2 eggs, lightly beaten with a fork (optional)
4 ounces Parmesan cheese, freshly grated

Fill a large pot with water, add 1 teaspoon of salt, and bring it to a boil. Carefully pour the macaroni into the boiling water and cook for about 10 minutes or until the texture is al dente (tender but firm to the bite). Do not overcook the macaroni or it will get mushy when cooked again in the oven. Remove from the heat, drain, and set aside.

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

In a heavy-bottomed skillet or frying pan, melt the butter and saute the scallions over medium heat until soft, about 3-4 minutes.

Add the flour to the skillet and stir to mix well. Continue to saute for about 3 minutes, then blend in first the evaporated milk, then the cream, and then the mayonnaise. Finally, blend in the grated Cheddar cheese. Season to taste with salt and pepper. If you like an even richer macaroni and cheese, stir 1-2 beaten eggs through the macaroni until evenly combined.

Mix the macaroni with the cheese sauce and pour into the greased casserole. Sprinkle the top liberally with the grated Parmesan cheese.

Bake in the oven for about 20-30 minutes, or until the top has browned and the macaroni is piping hot. Turn off the heat and allow the macaroni and cheese to cool down in the oven - it tastes best when allowed to cool down a little.

Serve warm to hot, with a fresh salad.

Makes 4-6 servings
Source: United Tastes of America by Dorinda Hafner