Yesterday I made Corie’s Macaroni & Cheese recipe again. Luckily this time it wasn’t as dramatic as the last.. remember the crying while grating the onion photo? This recipe, unlike the one for Jason Kottke’s tator tot hotdish, is one that I will continue to make for a long time, I think.

The recipe for the Macaroni & Cheese is:

Corie’s Macaroni and Cheese

6 tablespoons butter, divided
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon Worcestershire
3 cups milk
1 small onion, grated
3/4 pound shredded sharp Cheddar cheese (3 cups)
8 ounces elbow macaroni, cooked and drained
3/4 cup soft bread crumbs

In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese.

Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni.

Bake at 375° for 30 minutes, or until golden brown.

Macaroni and cheese recipe serves 4 to 6.

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