Ingredients: 1/2 lb elbow macaroni 6 tablespoons butter 4 tablespoons all purpose flour 1 tablespoon dry mustard 3 cups milk 1/2 cup diced onion 1 bay leaf 1/2 teaspoon Paprika 1 large egg 12 oz sharp cheddar cheese, shredded (about 2 cups) 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup diced mild green chiles 1/4 cup chopped sun-dried tomatoes 1 1/3 cup Ritz cracker crumbs (break crackers into blender or food processor & pulse to make crumbs) Ingredients: 1/2 lb elbow macaroni 6 tablespoons butter 4 tablespoons all purpose flour 1 tablespoon dry mustard 3 cups milk 1/2 cup diced onion 1 bay leaf 1/2 teaspoon Paprika 1 large egg 12 oz sharp cheddar cheese, shredded (about 2 cups) 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup diced mild green chiles 1/4 cup chopped sun-dried tomatoes 1 1/3 cup Ritz cracker crumbs (break crackers into blender or food processor & pulse to make crumbs) Preparation: Preheat oven to 350 degrees. Cook the macaroni to al dente in a large pot of boiling, salted water. Meanwhile, in a separate pot melt 3 tbsp of butter on low heat. Whisk in the flour and mustard, stirring nonstop for 5 minutes to prevent lumps. Gradually stir in milk, salt, pepper, onion, bay leaf, paprika, green chile, and sun-dried tomatoes. Simmer and stir for 10 minutes to thicken, then remove bay leaf. Temper in the egg by adding some of the hot milk mixture while vigorously blending with a fork, then gradually adding to the milk mixture in the pot while stirring. Fold in the macaroni and pour into a 9" x 13" baking dish. Top with remaining cheese. Melt remaining 3 tbsp of butter in a saute pan and stir in the Ritz cracker crumbs. Top the macaroni with the cracker crumbs. Bake for 30 minutes at 350 degrees, remove from oven and let rest for 5 minutes before serving. Prep time: 20 minutes Cooking time: 30 minutes Preparation: Preheat oven to 350 degrees. Cook the macaroni to al dente in a large pot of boiling, salted water. Meanwhile, in a separate pot melt 3 tbsp of butter on low heat. Whisk in the flour and mustard, stirring nonstop for 5 minutes to prevent lumps. Gradually stir in milk, salt, pepper, onion, bay leaf, paprika, green chile, and sun-dried tomatoes. Simmer and stir for 10 minutes to thicken, then remove bay leaf. Temper in the egg by adding some of the hot milk mixture while vigorously blending with a fork, then gradually adding to the milk mixture in the pot while stirring. Fold in the macaroni and pour into a 9" x 13" baking dish. Top with remaining cheese. Melt remaining 3 tbsp of butter in a saute pan and stir in the Ritz cracker crumbs. Top the macaroni with the cracker crumbs. Bake for 30 minutes at 350 degrees, remove from oven and let rest for 5 minutes before serving. Prep time: 20 minutes Cooking time: 30 minutes
Posted on: Sat, 15 Jun 2013 22:25:32 +0000
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