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Macaroni and Cheese
I grew up eating this macaroni and cheese, although I admit in my teen years I had a fondness for the boxed variety for a little while.
- 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)
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.