½ pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
3 cups milk
1 bay leaf
½ teaspoon paprika
1 teaspoon fresh ground horseradish (add more if you like)
Pinch of Nutmeg (fresh preferred)
1 large egg
16 ounces shredded cheese (try sharp cheddar, mozzarella, blue cheese, Gouda, fresh ground parmesan, pepper jack)
Franks Hot Sauce (hot as you like)
Fresh black pepper
Crushed Cheese-It Crackers
Additional Items to Add
Cooked Bacon Bits, Green or Yellow diced Onion
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt butter. Whisk in the flour and keep it moving for about 5 minutes. Make sure it’s free of limps. Stir in milk, bay leaf, paprika, fresh ground horseradish, nutmeg and Franks Hot Sauce. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in the cheese. Season with salt and pepper to taste. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with the Crushed Cheese-It crackers. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Serves 6 to 8
We are moving my daughter…again for the 5th time in 5 years. I supply the food and they provide friends to help move. It is almost July and will be around 90 degrees in Milwaukee Wisconsin and they want homemade Mac & Cheese. Here is my recipe with my son, Ryan’s additions. NOTE: Ryan won a cooking contest with his recipe. Easy to make. Put in a crock pot to cook instead of heating your oven.