Friday, July 25, 2014


1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank's Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated
  • Preheat oven to 350 degrees.
  • Toss crouton crumbs with melted butter and set aside.
  • Prepare macaroni and drain.
  • In large skillet melt 1/2 cup butter.
  • Add onions and saute' until tender and slightly browned.
  • Whisk in flour until smooth.
  • Gradually add milk, stirring constantly until thick.
  • Stir in hot sauce, salt and peppers.
  • Stir in 3/4 of the cheese until blended.
  • Toss together the macaroni and 3/4 of the bread crumbs.
  • Stir in cheese mixture until smooth.
  • Pour into lightly sprayed 9x9 stoneware.
  • Top with remaining cheese.
  • Bake 30 minutes.

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