A classic scratch made cheddar macaroni and cheese. Ingredients Servings 4 8 24 48 80 100 Procedure Prep In a heavy bottom pot over medium high heat melt butter. Add flour and cook to blond roux.
Slowly add milk, whisking to avoid lumps. Bring to a boil, reduce heat and simmer until thickened.
Add cream cheese, cheddar, American cheese, and black pepper. Simmer, stirring consistently, until cheese is completely melted. Remove from heat.
Add cooked macaroni to cheese sauce and stir until well combined. Equally divide into 4 oven safe dishes. Hold refrigerated for service.
Service Set oven to 350°F. For each serving, bake of portioned dish of mac & cheese until golden brown and bubbling.
Remove oven and sprinkle with 1/4 cup crispy fried onions. Bake for an additional few minutes to brown onions. Remove from oven and serve hot.
This recipe can be easily made for a buffet by baking in a hotel pan as opposed to individual portions.
Cheese and sauce can also be left separate for service and heated in a saute pan, making the recipe easy to manipulate on the line. Recipe type: Pasta and Rice