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Updated October 28, 2015.
This hearty macaroni and cheese is a straightforward dish to organize, and constitutes a tasty everyday meal or potluck casserole. Use leftover pork or pork in the deli within this dish, and you can omit the eco-friendly onions. I made use of a triple mixture of Cheddar cheeses, but a combination of Cheddar and American cheese will make a creamy cheese sauce too.
Tip: If you have day old bread, make bread crumbs! Tear the bread up and pulse within the mixer to create crumbs. Freeze the crumbs inside a food storage bag and employ like a topping for casseroles or like a filler for meatloaf or meatballs.
- 8 ounces elbow macaroni (a couple of cups uncooked)
- 2 cups milk
- 1/4 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground pepper
- 8 ounces pork, chopped
- 4 eco-friendly onions, thinly sliced, optional
- 3 cups shredded Cheddar cheese, divided
- 1 cup soft bread crumbs
- two tablespoons butter, melted
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Heat the oven to 350°. Gently butter a couple-quart baking dish or spray with nonstick cooking spray .
Prepare the macaroni following package directions drain inside a colander and rinse with warm water. Put aside.
Meanwhile, inside a medium saucepan, combine the milk and flour whisk to combine completely. Stir within the salt, onion powder. and pepper. Prepare, stirring, over medium heat until thickened and bubbly. Stir within the chopped pork, eco-friendly onions, if using, and a pair of glasses of the shredded cheese.
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Combine the drained macaroni using the sauce, stirring until well blended.
Inside a bowl, combine the bread crumbs using the two tablespoons of melted butter, stirring until all the bread crumbs are moistened.
Spoon the macaroni mixture in to the prepared baking dish. Sprinkle using the remaining 1 cup of shredded cheese, then sprinkle the buttery bread crumbs within the cheese layer.
Bake for half an hour, or until hot and bubbly.