Here is my humble attempt to clone Bill Thomas’ really awesomely good and famous Mac & Cheese. As you know, Bill sent me his recipe but it made 120 #!!! So that’s a bit more than any home cook needs. Denise and others on my site asked me to work on this scaling it down for the home cook. Here’s what I came up with and it tasted yummy. There were no leftovers – everyone from the adults to my 2-1/2 year old granddaughter, Emerson, licked their bowls clean!
If you try this, let me know if it tastes close to Bill’s. I did follow what he used for ingredients, along with following the technique Bill used. That’s as good as I can promise!
One more thing – if you want it “cheesier” feel free to add more Velveeta or cheddar (I used sharp cheddar and regular, not low fat, Velveeta).
This recipe doubles or triples easily.
BBQ REVIEW’S FAMOUS MAC & CHEESE
1//2 pound elbow macaroni – 2 cups dry
1 stick butter – 4 oz.
1/4 cup onion, diced fine
1/4 cup flour
4 oz. Velveeta cheese, cubed
4-6 oz shredded cheddar, divided (I used a heaping cup, probably more like 6 oz)
2 cups milk, warmed
Boil macaroni in salted water and set aside while making sauce.
Melt butter and stir in onion. Cook until onion is translucent but not brown. Add flour, salt and pepper and whisk until flour is light brown. Stir in milk and whisk until thicker and bubbly.
Remove from heat and stir in Velveeta and a little more than half the cheddar. Stir until blended.
Stir in macaroni. The sauce will still be very creamy.
Sprinkle with rest of cheddar.
Note: Now Bill Thomas just told me he bakes his since he made it in huge quantities. So you can do that, as well. Make sure you cover the pan if you decide to bake it. I like it straight from the pot but if you want to make it ahead like Bill did then baking it to rewarm is an option.
Tip from Rita: the longer it sits, the thicker the dish gets, since the macaroni is a carb that soaks up the sauce.