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Macaroni & Cheese




Source of Recipe


unknown


List of Ingredients




8 oz macaroni (elbow or small shells or whatever you like)
1/2 cup onion, minced (optional)
4 Tbs butter
1/4 cup flour
1 1/2 tsp dry mustard
2 1/2 cup milk
12 oz Cheddar cheese, shredded (about 3 cups) (divided)
1/4 tsp Pepper
1/8 tsp cayenne
2 Tbs bread crumbs
1/2 tsp paprika
Sliced tomato (optional)


Recipe



Boil the macaroni according to package directions. Drain.

Sauté onion in butter until soft, about 5 minutes. Stir in flour and mustard
and cook 2 minutes. Slowly whisk in milk. (Easier to do if you heat the milk
first.) Cook until thick and bubbly. Do not boil though.

Turn down the heat and add 2 cups of cheese by the handful, stirring until
melted. Stir in peppers. Mix with pasta.

Pour into 9x9 baking dish. Toss the remaining cup of cheese with bread
crumbs and sprinkle over the top. If desired, top with sliced tomato. Broil
till lightly browned.

Note: I pop the milk into the microwave as I stir in the flour and mustard.
The 2 minutes is about perfect for warming it up, making it easier to make a
smooth white sauce.