Description:

From The Joy of Cooking

Source:

Deborah

Serves/Makes:8 side dishes

Ingredients

• 6 cups (1425 ml) water
• 1-1/2 tsp (7 ml) salt
• 1 cup (225 ml) elbow macaroni (8 oz (224 grm).)
• 2-1/4 cups (525 ml) grated sharp cheddar or colby cheese
• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) all-purpose flour
• 2 cups (475 ml) whole or skim milk
• 1/2 medium onion, minced
• 1 bay leaf
• 1/4 tsp (1 ml) sweet paprika
• 1 tbsp (15 ml) butter
• 1/2 cup (125 ml) fresh breadcrumbs

Preparation

• Preheat the oven to 350 degrees (175 C.).
• Grease a l l/2-quart deep baking dish.
• Bring to a rolling boil in a medium saucepan:
• 6 cups (1425 ml) water
• 1-1/2 tsp (7 ml) salt
• Add and cook just until tender:
• 1 cup (225 ml) elbow macaroni (8 oz (224 grm).)
• Drain and remove to a large bowl.
• Have ready:
• 2-1/4 cups (525 ml) grated sharp Cheddar or Colby cheese
• Melt in a large saucepan over medium-low heat:
• 2 tbsp (30 ml) butter
• Whisk in and cook, whisking, for 3 minutes:
• 2 tbsp (30 ml) all-purpose flour
• Gradually whisk in:
• 2 cups (475 ml) whole or skim milk
• Stir in:
• 1/2 medium onion, minced
• 1 bay leaf
• 1/4 tsp (1 ml) sweet paprika
• Simmer gently, stirring often, for 15 minutes.
• Remove from the heat and stir in two-thirds of the cheese.
• Season with:
• Salt and ground black pepper to taste
• Stir in the macaroni.
• Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese.
• Top with the remaining macaroni and then the remaining cheese.
• Melt in a small skillet over medium heat:
• 1 tbsp (15 ml) butter
• Add and toss to coat:
• 1/2 cup (125 ml) fresh breadcrumbs
• Sprinkle over the top of the macaroni.
• Bake until the breadcrumbs are lightly browned, about 30 minutes.
• Let stand for 5 minutes before serving.

Comments

I apologise that the ingredients were listed in both the ingredient section and the preparation section. This was the way I found the recipe.