Worcestershire sauce, Liquid Smoke and dry white wine add a unique flavor to this basic macaroni and cheese recipe.
Recipe makes 8 servings.
- 1 pound medium-size elbow macaroni
- Boiling salted water
- 1/3 cup unsalted butter
- 1 medium-size onion, finely chopped
- ½ cup finely chopped celery
- 1/3 cup all-purpose flour
- 2 ½ cups milk
- 1 cup whipping cream
- ¼ cup tomato paste
- 1 teaspoon crushed red pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Liquid Smoke
- 4 cups (1 pound) shredded sharp Cheddar cheese
- ½ cup dry white wine
- Salt and pepper
- 1 red bell pepper, cut into rings
- Following package directions, cook macaroni in a large kettle of boiling salted water until al dente, then drain and set aside.
- Melt butter in a wide frying pan over medium heat. Add onion and celery and cook, stirring occasionally, until tender (about 5 minutes). Stir in flour and cook for 1 minute. Remove pan from heat and gradually stir in milk and cream and tomato paste. Return pan to heat and cook, stirring constantly, until smooth and thick.
- Reduce heat and add crushed red pepper, Worcestershire, and 3 cups of the cheese. Stir until cheese melts; add wine. Combine cooked macaroni and cheese sauce; add salt and pepper to taste.
- Turn into a shallow 3-quart baking dish; arrange bell pepper rings on top, then sprinkle with remaining cheese.
- Bake, uncovered, in a 375° oven for 25 to 35 minutes or until bubbly and lightly browned.