This is my version of my mother’s Mac and Cheese recipe (mine has substantially more cheese).
Large oven-safe casserole dish
Large wooden spoon
1 lb macaroni (4 cups)
1 large onion
4 TBSP butter
2 TBSP flour
1/2 tsp dry mustard
1 1/2 tsp salt
Pepper to taste
A dash of nutmeg
4 cups whole milk
1 1/2 lbs shredded sharp cheddar cheese
1/2 lb shredded sharp cheddar cheese
1 1/2 cup breadcrumbs
8 tsp melted butter
Start the oven preheating to 400F.
Cook and then drain the macaroni, and then spread it in the casserole dish.
Mince the onion, and put it in the saucepan with the butter, over medium heat.
When the butter is melted, stir in the flour, mustard, salt, pepper, and nutmeg.
Slowly stir in the milk. Cook until smooth and hot.
Slowly stir in the 1 1/2 lbs of cheese, carefully making sure the previous handful has melted before adding more. Once all the cheese has melted, pour the sauce over the macaroni, and then fold the mixture with the spoon to blend.
Top with the remaining 1/2 lb of cheese, breadcrumbs and melted butter. Bake for 20 minutes or until browned on top.