Judys Macaroni And Cheese
From linda2230 15 years ago
- 35 minutes to make
- Serves 10
Macaroni and cheese is one of those comfort foods for sure and most families have their own version. I wrote this recipe in memory of the macaroni and cheese that my mother used to make us. Her macaroni and cheese was so delicious however, I did not have her recipe so I created this version in memory of her and thought that I would share with you.
Ingredients
- 1 lb (16 oz) box elbow macaroni (Cooked according to box directions.) shopping list
- 1 cup onion, chopped shopping list
- ½ cup green bell pepper shopping list
- ½ cup red bell pepper shopping list
- 1 chorizo sausage, casing removed. The type of sausage I used had delicate casing so I was able to just squeeze out the meat. If the type of sausage you use does not allow you to do this, just finely chop it. (This is an optional step: You do not have to include this, I just wanted to include this just to add another debt of flavor.) shopping list
- 5 tbls unsalted butter shopping list
- 3 tbls all-purpose flour shopping list
- 4 cups milk (I used whole milk) shopping list
- 1 cup heavy whipping cream shopping list
- 1 egg, lighten beaten shopping list
- ½ tsp whole grain mustard (You can substitute with creole mustard) shopping list
- 8 oz. sharp white cheddar cheese (You could use yellow if you like) shopping list
- 6 oz. shredded mozzarella shopping list
- 3 tbls parmesan cheese, shredded shopping list
- ½ tsp nutmeg shopping list
- fresh black pepper to taste shopping list
- Italian bread crumbs to add on top on the macaroni and cheese just prior to baking. shopping list
- salt for cooking the elbow macaroni shells shopping list
How to make it
- Preheat oven to 375 degrees F.
- Prepare the macaroni according to the package directions. Once the water comes to a boil, add enough salt so that the water tastes a little salty, this is the only salt I use in this recipe to season the macaroni. Once the macaroni is done, drain the water from the pot, then put the macaroni back into the warm pot with no heat, mix in 2 tablespoons of butter to coat the macaroni and then prepare the sauce.
- On medium-high heat in a 5-quart pot melt 3 tablespoons butter, add the onions and bell peppers and sauté for about 5 minutes. Add the chorizo sausage and sauté for another 5 minutes, until the chorizo is completely cooked and the vegetables are tender. Next lower the heat to medium then add the flour and stir for about 3 minutes to get rid of any lumps from the flour; add the milk and cream stirring continuously making sure that you are getting all of the flour and vegetables thoroughly blended not sticking to the bottom of the pot. Next, mix a little of the milk/cream mixture in with the lightly beaten egg to temper the egg then pour into your pot; stir in the cheeses making sure all of the ingredients are blending nicely; stir in mustard, nutmeg and fresh black pepper. At this point taste the cheese sauce and make any adjustments in the seasonings according to your taste.
- Pour the cheese sauce in the macaroni pot and mix until all ingredients are well blended then pour into a deep baking dish, ie, a lasagna pan. Sprinkle enough bread crumbs to light cover the macaroni cheese cover the dish with foil and bake at 350 degrees for 30-35 minutes until brown and brown and bubbly. About 5 minutes before the cooking time is up, take the foil off so the top can lightly brown
The Rating
Reviewed by 7 people-
love this recipe thanks bunches high5 thanks
momo_55grandma
in Mountianview loved it
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It's different but it sounds wonderful! I will try this and I'm giving you a 5 for your mother.
bluewaterandsand
in GAFFNEY loved it
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Loving the chorizo and bell peppers here! Sounds delish! 5 forks and a smile!
juels
in Clayton loved it
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