A resilient crust and real oozy underneath

DEAR PEOPLE OF THE WORLD,

Macaroni & Cheese is a casserole dish, and it wants to be baked. Granted, this is one of those things like spaghetti that everybody makes in their own special way, but if your special way ends up looking like this:

… instead of, say, this:
or this:

… then, well, you were probably just in a hurry or something. Now put that cardboard box away and get out the dang cheese grater, cause we’re making MacaroniCheese.

This may not be the penultimate recipe, but it has all of the appropriate comings and goings, so it’s probably a good place to start. That last ingredient is a test for the truly faithful: don’t worry, you can do it, I believe in you, now how about some fried chicken while we’re at it. Oh, and by the way, I see you upscale neo-comfort-food restaurants with your penne pasta and romano cheese — don’t think I don’t. But so help me if you get that Alfredo sauce within one mile of my blessed MacaroniCheese, I will elbow you right in the rigatoni.

Ingredients
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted

Preparation
Cook macaroni according to package directions; drain well. Set aside.
Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes.
Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
Bake at 350° for 45 minutes or until golden brown.

*20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.

Note: For testing purposes only, we used Kraft Cracker Barrel Sharp Cheddar Cheese.

Yield
Makes 8 servings

Louise Floyd, Potters Station, Alabama , Southern Living, JANUARY 2004