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Macaroni with Cheese Sauce

Rich, creamy cheese sauce and crumb topping make this classic dish a family favorite.
Macaroni with Cheese Sauce

Submitted By:

Allergens: Dairy , Gluten

Yield:

1 ⅖ l (6 servings)

Total Time:

1 Hour 6 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

1.4 l (6 servings)

Total Time:

1 Hour 6 Minutes

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Ingredients

  • 210 g (2 cups) elbow macaroni
  • 60 g (¼ cup) butter
  • 30 g (¼ cup) all-purpose flour
  • (¼ teaspoon) salt, optional
  • 320 ml (1 ⅓ cups) milk
  • (½ teaspoon) yellow mustard
  • 115 g (1 cup) american cheese, cubed
  • crumb topping:
  • (2 ) bread slices
  • (1 teaspoon) butter
  • (1 dash) garlic powder
  • (1 dash) ground black pepper
  • (1 dash) dried oregano
  • (1 dash) onion powder
  • (1 dash) ground cayenne pepper

Directions

  1. Preheat oven to 350°F (180°C). Cook macaroni as directed on package. Drain.
  2. Spray an 8–inch x 8–inch (20 cm x 20 cm) baking dish with vegetable cooking spray then add macaroni to dish.
  3. Place butter, flour, salt, milk and mustard into the Vitamix container in the order listed and secure lid.
  4. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.. As mixture thickens, it will not splash as much.
  5. Reduce speed to Variable 1 and remove the lid plug. Add cheese through the lid plug opening. Replace lid plug.
  6. Increase speed to Variable 5.  Blend for 30 seconds. Pour mixture over macaroni and mix thoroughly.
  7. To make crumb topping:
  8. Toast and butter 2 pieces of bread and cut into quarters. Place in the Vitamix container and secure the lid.
  9. Select Variable 5. Pulse 5 to 10 times or until desired consistency is reached.  Add seasonings to the crumbs.
  10. Cover with crumb topping mixture and bake until top is golden brown, about 30 minutes.

Ingredients

  • 210 g (2 cups) elbow macaroni
  • 60 g (¼ cup) butter
  • 30 g (¼ cup) all-purpose flour
  • (¼ teaspoon) salt, optional
  • 320 ml (1⅓ cup) milk
  • (½ teaspoon) yellow mustard
  • 115 g (1 cup) american cheese, cubed
  • For the crumb topping:
  • (2 ) bread slices
  • (1 teaspoon) butter
  • (1 dash) garlic powder
  • (1 dash) ground black pepper
  • (1 dash) dried oregano
  • (1 dash) onion powder
  • (1 dash) ground cayenne pepper

Directions

  1. Preheat oven to 350°F (180°C).
  2. Cook macaroni as directed on package. Drain.
  3. Spray an 8–inch x 8–inch (20 cm x 20 cm) baking dish with vegetable cooking spray then add macaroni to dish.
  4. Place butter, flour, salt, milk and mustard into the Vitamix container in the order listed and secure lid.
  5. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds or until steam escapes from the vented lid. As mixture thickens, it will not splash as much.
  6. Reduce speed to Variable 1 and remove the lid plug. Add cheese through the lid plug opening.
  7. Blend for 30 seconds. Pour mixture over macaroni and mix thoroughly.
    To make crumb topping:
  8. Toast and butter 2 pieces of bread and cut into quarters.
  9. Start the blender on Variable 2, and remove the lid plug.
  10. Drop bread through the lid plug opening. Blend until you have crumbs.
  11. Add seasonings to the crumbs.
  12. Cover with crumb topping mixture and bake until top is golden brown, about 30 minutes.