American-Style Macaroni and Cheese with Barilla® Elbows2014-09-02
Diced onion adds depth of flavor to this traditional cheese sauce.
- 3 lbs. Barilla® Elbows
- 18 cups milk
- 1 1/2 cups butter
- 8 oz. diced onion
- 3/4 cup flour
- 2 Tbsp. salt
- 36 oz. shredded Cheddar cheese
Heat the milk in a saucepan.
Melt the butter in a medium pot. Add the onion and saute until translucent. Stir in the flour and salt and cook to thicken.
Add the milk, whisking to blend. Bring the mixture to a steady simmer.
Add the uncooked pasta, cover, and simmer gently for about 5 minutes, until the pasta is only partially cooked. Stir occasionally.
Remove the pot from the heat, stir in the cheese, and pour the mixture into hotel pans to cool.
For each serving, to order: reheat 1 1/4 cups pasta and sauce with a splash of milk if necessary to thin the sauce.
Chef Recommended Cuts
- Medium Shells
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.