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My Daddy's Mac and Cheese

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“My father is a wonderful cook, but he never writes down a recipe, and rarely measures ingredients. I end up having to guess the recipe by watching him make it, then try it myself. After many experiments, it usually turns out. This is one of those. It makes a huge batch, but luckily, it freezes very well. Make it with the basil when you have some around, and without when you don't. That's what Daddy does.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cook macaroni according to package directions, drain, and place in a very large mixing bowl.
  3. Tear or shred basil leaves and add to pasta.
  4. Cut the onion into quarters or small chunks, and add to blender with the milk.
  5. Puree until the onion is blended into the milk. (You should have between 4 and 5 cups of liquid.).
  6. Melt the butter with the flour in a large skillet or saucepan, and cook, stirring constantly until light brown.
  7. Add the onion and milk mixture a little at a time, whisking well between additions.
  8. Add cream cheese and shredded cheddar, a little at a time, allowing each addition to melt before adding more cheese. (You should have a very thick cheese sauce.)
  9. Add mustard and salt and white pepper to taste.
  10. Pour cheese sauce over pasta, mix well, and divide into baking dishes. (I find this will do two 8x8, or three 8" rounds.)
  11. Top with shredded cheddar and breadcrumbs. (If you're freezing some for later, just cover it in foil and freeze.)
  12. Bake for 20 to 25 minutes, or until pasta is set, and cheese is melted.
  13. This recipe can be baked from frozen at the same temperature, for 30 minutes with foil, and 15 uncovered.

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