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Take Me Home Country Mac & Cheese




Source of Recipe


Internet


List of Ingredients




1 cup chopped onion
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 cups milk
1 Tbsp. Dijon-style mustard
12 oz. extra-sharp aged white Cheddar cheese, shredded (3 cups)
1/8 tsp. ground nutmeg
¼ – ½ tsp. bottled hot pepper sauce
Salt and freshly ground white pepper
8 oz. cavatappi pasta
2 Tbsp. grated Parmigiano-Reggiano cheese



Recipe



In a large saucepan cook onion over low heat in melted butter until onion is soft but not browned, 5 to 7 minutes. Stir in flour. Remove from heat and whisk in milk. Return to medium heat; cook and stir until mixture bubbles and is slightly thickened. Remove from heat; stir in mustard, 10 ounces of the cheddar, the nutmeg, and hot pepper sauce. Season to taste with salt and pepper.

Meanwhile, cook pasta according to package directions. Drain; do not rinse. Stir into cheese sauce. Adjust seasonings. Spoon mixture into a 2-quart baking dish. Top with remaining cheddar cheese and the Parmigiano-Reggiano. Bake in a 400° oven for 20 to 30 minutes or until bubbly around the edges and the top is golden. Makes 4 servings.