My Baked Macaroni & Cheese Recipe

* 2 cups uncooked elbow macaroni (one 16 oz. box is 2 cups)

* 1/2 cup butter (one stick) divided into 2 equal amounts
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon onion powder
* 1/4 cup flour
* 1-3/4 cups whole milk
* 10 oz. block of Vermont sharp cheddar cheese
* 1/4 cup bread crumbs
* 1/4 cup corn flake crumbs (found in the same aisle as bread crumbs)


You won't find a better recipe for this classic dish. I got this
recipe from someone who used to serve it many years ago at a famous
restaurant chain. (think orange roof)

This recipe relies on milkfat for it's delicious flavor.
DON'T substitute margarine for butter, 1-2% milk for whole
(red cap) milk or any other type of cheddar for Vermont sharp.

PREPARATION:

Coarsely shred the cheese on a sheet of waxed paper. Set aside.

Boil elbow macaroni until done. Drain well and spread evenly
in 9 X 13 buttered glass baking dish.

Melt 1/4 cup of the butter in frying pan over medium heat.
Stir in salt, pepper and onion powder. Add flour and cook
over low heat, stirring constantly, until it is smooth and
very light brown in color. Remove the frying pan from the
stove IMMEDIATELY (this mixture is called a roux and once
it starts to brown it can burn very easily) and stir the
milk in slowly with a wire whisk.

Return the frying pan to the burner and gradually increase
heat as you stir constantly. When mixture boils, continue
to stir for 30 seconds, then remove from heat. Stir in the
shredded cheddar cheese and mix until cheese is melted and
mixture is smooth.

In a small frying pan, melt the other 1/4 cup of butter and
add the bread crumbs and corn flake crumbs. Stir over medium
heat until lightly toasted, about 3 minutes. This is your
toasted crumb topping.

Add the cheese sauce mix to the macaroni and stir in
thoroughly, then sprinkle the toasted crumb topping evenly
over it.

Bake at 375 degrees for 30 minutes. Let sit for
5 minutes before cutting into servings.