- 2 c. (8 ounces) elbow macaroni
- 1 stick butter
- 1/4 cup minced onions
- 3 tbsp. flour
- 2 c. of milk or light cream
- 1/2 c. dry white wine (or water)
- 2 c. grated sharp cheddar (1/2 pound)
- 1/2 cup bread crumbs (topping)
- Salt and freshly ground pepper
- Cayenne to taste 1/2 tsp. paprika
Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.
Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.
Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.
Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.
From â€˜Weasel Cooks 2007â€² by Jenifer Burke – a collection of favorite family recipes.