Monday, December 28, 2009
I found a version of this recipe on The Pioneer Woman's blog. It looked delicious, but I didn't want to use all of the fancy cheeses that she used or the bacon, so I decided to take her version and make up my own from it. I am so proud of how it turned out! Healthy? Absolutely not! Delicious? You betcha!
There are several steps, but please don't be intimidated. I made this simple so that it could be enjoyed by all!!
Happy Meatless Monday!
1 bag macaroni noodles
1 block sharp cheddar cheese
1 container shredded Parmesan
2 egg yolks
2 cups milk
1/2 cup heavy cream
1 stick butter
1 onion (sliced thinly)
2 cloves garlic (chopped well)
1/4 cup flour
Preheat oven to 350.
Boil macaroni noodles for 3-5 minutes. You don't want them well done! Drain them and set them aside.
In a large sautee pan, put 1/2 stick of butter over low heat until melted. Add the onions and cook them for 10-12 minutes, or until golden brown. Add the chopped garlic and cook it for about three minutes. Set this aside.
In a small bowl, use a fork to whisk your two egg yolks together.
In a large saucepan, place the other 1/2 stick of butter over low heat until melted. Add the 1/4 cup of flour and whisk it until smooth. Pour in the milk and cream and cook over low-medium heat until it gets thick. Stir it constantly or it will stick. Add salt and pepper to taste after it thickens. Take it off of the heat once it is thick.
Take 1/4 cup of the cream sauce and drizzle it into your egg yolks, stirring constantly. Make sure not to skip this step or you'll end up with scrambled eggs in your mac & cheese! Pour the egg yolk mixture back into the pot with the sauce and stir it until combined. Add the shredded cheese and stir until melted. Add the onions/garlic/butter to the sauce and stir well.
Pour the sauce over the noodles and get all of the noodles covered. Dump the whole mixture into a 9x13 casserole dish. Sprinkle French fried onions over the top and bake for 15 minutes.