This recipe is based on one we have been making for many years, and was based on one my mother made years ago. We never used boxed mac & cheese because this is so much better and takes not much longer.And the ingredients are very simple!
You can use one cheese (say, cheddar) or a mixture of cheese, but you want to avoid much Parmesan or aged Swiss-type cheese like Emmenthaler, because they are really too salty for the cheese sauce. Probably most important for simplification is that you don’t have to grate the cheeses: just cut them into small cubes. They’ll all melt fine. Some people like to add some American cheese. It doesn’t have a lot of taste, but it does impart some smoothness.
- 1 cup cheddar cheese, cubed
- ½ cup young Swiss cheese, like Boar’s Head
- ½ cup any other cheese you like, even American
- 1 medium onion, diced
- 1 green pepper or 1 red sweet pepper or both, cut up
- 2 cups heavy cream
- 1 Tb Worcestershire sauce
- Salt and pepper
- Olive oil
- 1 lb wieners, slit open
- 1 lb box of macaroni shells
- Bread crumbs
- Preheat the oven to 375° F.
- Slice the wieners lengthwise so they will heat through, and place them in the bottom of a casserole.
4. Bring 3 quarts of salted water to a boil, and cook the macaroni about a minute past the al dente stage. Make sure the macaroni is fairly well cooked, so it doesn’t absorb the cheese sauce.
5. Drain the macaroni and pour over the wieners in the casserole.
6. Saute the onion and peppers in olive oil in a saucepan until soft.
7. Add the cream and heat slowly. When warm, add the cubed cheese and stir while heating until the cheese is mostly melted in.
8. Pour the cheese sauce over the macaroni and sprinkle with bread crumbs.
9. Bake in the oven for about 20 minutes, until bubbly and starting to brown. Serve at once.