A Sure-Fire
Thanksgiving Favorite: BBQ Review’s Famous Mac & Cheese
(Photo credit: Rita Heikenfeld)
BBQ Review was an iconic Oakley restaurant easily identified
by the larger-than-life pink pig statue in front of the Madison Rd.
establishment. When the owner, Bill Thomas, decided to retire earlier this
year, he very generously shared the recipe for his famous macaroni and
cheese (link to http://www.cincinnati.com/story/news/local/independence/2015/03/01/bbq-review-dishes-addicting-macaroni-cheese-recipe/24229681/)
with Community Press columnist Rita
Heikenfeld.
If you’re looking for a crowd-pleasing side dish to share
this Thanksgiving, BBQ Review’s mac & cheese may be just the ticket.
Clone of BBQ Review's Famous Mac & Cheese
If you want it "cheesier" add more cheese. This is
more like the old fashioned type, with a mild flavor. This recipe doubles or triples
easily.
1//2 pound elbow macaroni - 2 cups
dry
1 stick butter - 4 oz.
1/4 cup onion, diced fine
1/4 cup flour
Salt and pepper to taste
4 oz. regular, not low fat,
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, drain, and set aside while
making sauce.
Over medium heat, melt butter and stir in onion. Cook until
onion is translucent but not brown. Add flour, salt and pepper and whisk just
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 in macaroni. The mac & cheese will be very creamy
and thickens as it sits. Sprinkle with rest of cheddar.
Versatile cheese sauce: Sauce alone is a good all-purpose
cheese sauce.
