Baked Homemade Macaroni and Cheese Recipe

CHEF BILLY PARISI

Is there anything more classic and comforting than homemade macaroni and cheese?  While Kraft may have packaged it up and put it in a box, it’s roots stem to back to Southern Italy as early as the 13th century.

– 4 tablespoons unsalted butter – 1 peeled and small diced yellow      onion – 4 finely minced cloves of garlic – 4 tablespoons all-purpose flour – 6 cups whole milk – 3 cups shredded sharp cheddar – 3 cups shredded white cheddar – 3 cups shredded American      cheese – 1 ½ pounds macaroni noodles – 3 large eggs – sea salt and fresh cracked      pepper

Ingredients

White Scribbled Underline

STEP 1

Start by grating all of the cheeses and setting them to the side.

STEP 2

Sauté some onions and garlic in a little bit of butter until lightly browned.

STEP 3

Stir in flour to make a roux.

STEP 4

Add in milk to make a bechamel sauce and bring to a boil to thicken.

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