Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Eatwell's Macaroni and Cheese
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- #2481
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound elbow macaroni
1/2 cup butter
1 small onion
1 clove garlic
1/2 cup flour
4 cups milk
2 cups cream
1 teaspoon Dijon mustard
1 cup Monterey Jack cheese
1 1/2 cup sharp Cheddar cheese, divided
1/2 cup Parmesan cheese
3/4 cup blue cheese, divided
hot sauce
salt and pepper
directions
Heat oven to 350 degrees F.
Cook macaroni in plenty of rapidly boiling salted water until done, about 10 minutes. Drain well and set aside.
Melt butter; saute chopped onion and minced garlic until soft, about 5 minutes. Whisk in flour to make roux. Cook until mixture is smooth, about 5 minutes. Whisk in milk and cream; simmer until mixture is thick and creamy, about 15 minutes. Add garlic mixture, mustard, grated Jack, 1 cup grated Cheddar, grated Parmesan and 1/2 cup crumbled blue cheese. Return to heat till melted.
Add dash of hot sauce; season with salt and freshly ground pepper. Mix sauce with cooked macaroni; pour into 13x9-inch baking dish. Sprinkle reserved 1/2 cup Cheddar and 1/4 cup blue cheese on top; bake until brown and crusty on top, about 30 minutes.
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nutrition data
763 calories, 47 grams fat, 58 grams carbohydrates, 27 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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