Homemade Macaroni and Cheese

Clearly, this recipe is not vegan. :) But it was one of my most popular dishes before I cut out animal products, and I still sometimes make it for friends.

ingredients

2 cups elbow macaroni
6 tbsp unsalted butter
2 small shallots
2 tbsp all-purpose flour
1 cup hot vegetable stock
1 cup hot cream
1 tsp salt
1/2 tsp freshly ground pepper
dash of Tabasco
2 eggs (or the equivalent egg replacer), lightly beaten
4 cups shredded cheeses (I use a combination of different Cheddars)
1 cup fresh breadcrumbs

directions

1
Preheat the oven to 350 degrees.
2
Cook the macaroni in boiling salted water until just tender, about 8 minutes. Rinse under cold running water and drain. Stir occasionally to keep from sticking together.
3
Melt 4 tbsp of the butter in a large saucepan over medium-low heat. Add the shallot; cook for 5 minutes.
4
(Put the stock and cream in the microwave now, to heat them.)
5
Stir in the flour. Cook, stirring constantly, 2 minutes longer. Whisk in the stock and cream.
6
Heat to boiling, boil for 1 minute, then remove from the heat.
7
Whisk in the salt, pepper, and Tabasco. When the sauce has stopped bubbling, whisk in the egg.
8
Stir in the cheese and macaroni. Mix well and transfer to a greased baking dish.
9
Melt the remaining 2 tbsp butter in a small skillet. When it foams, stir in the breadcrumbs. Sprinkle over the macaroni and cheese. Bake for 30 minutes. Let stand for 5 minutes before serving.

notes

To experience the real, full flavor of the recipe, use chicken stock instead of vegetable stock. Be sure to use a LARGE saucepan (like a deep 10" skillet) - in the last step, it will need to be able to hold all of the cheese and pasta.

Source: Barbara Shaurette