Reply to Moving away from boxed mac and cheese

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[quote=Anonymous][quote=Anonymous]Would love the recipe for the gooey cheesy kind![/quote]

Not that poster, but here is what I do:

Boil and drain one box of pasta of choice.  Pour into a 9x13 ish glass baking dish

Mince 2 tbsp. of yellow onion and 2-3 green onions
Melt a stick of butter in a pot
Saute the onions until translucent over med-low heat
Turn heat to low.  Stir in 1/4 cup of flour to make a rue
Stir in 3 cups of whole milk, turn heat to medium, bring to a simmer while stirring until it begins to thicken

Slowly add 3-3 1/2 cups assorted cheeses.  I use Mexican Cheese blend, Cheddar blend, and also whatever else I have in my fridge.  Sometimes swiss, Monterey jack, parmesan, Havarti, etc.  You must have at least 2 cups of a yellow cheese for it to be good.

Simmer and stir until it thickens to about a gravy consistency and you start to get strings of cheese when you pull the spoon out.  You don't want to have the heat too high because the cheese will separate instead of blending in.

Pour cheese mixture over the pasta in the baking dish and stir to make sure everything is covered.

Cover top with more shredded cheese.

You can also lightly brown some breadcrumbs in a tbsp. of butter and sprinkle on top.

Cover with foil.

Bake in a 375 oven until it starts to bubble, around 30-45 minutes.

Remove foil to let top cheese brown for another 15 minutes.

You might want to put foil on the shelf below because it will sometimes boil over.
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