Categories: Casserole, Macaroni and Cheese, Main Dish, Side Dish

Ingredients

• 1/2 lb cavatappi pasta (or any short, curved pasta)
• 2 cups whole milk
• 2 tablespoons butter (plus extra for the pan)
• 1 cup finely diced onion
• 2 tablespoons flour
• 2 cups grated sharp cheddar cheese, plus
• 2 tablespoons sharp cheddar cheese, reserved
• 2 teaspoons Dijon mustard
• 1/8 teaspoon freshly grated nutmeg
• 1 dash Tabasco sauce
• kosher salt
• fresh ground black pepper
• 2 tablespoons grated parmesan cheese

Directions

1. Bring a large pan of salted water to a boil over high heat; cook the pasta al dente (8-10 minutes); drain and place pasta in a large mixing bowl.

2. Preheat oven to 350°.

3. In a small saucepan over medium heat, scald the milk (to scald milk means to bring it nearly to a boil and stir attentively).

4. In a saute pan over med-high heat, melt the butter; stir/saute the onion for about 3 minutes or until soft but not colored.

5. Lower heat to low, add in the flour and cook, stirring, about 3 minutes.

6. Whisk in the scalded milk, 2 cups cheddar cheese, mustard, nutmeg, and Tabasco.

7. Keeping mixture over low heat, simmer, whisking occasionally, until the cheese is melted and smooth.

8. Taste and season with salt and pepper.

9. Pour mixture over pasta and stir gently to combine.

10. Spoon macaroni/cheese mixture into a lightly buttered 2-quart casserole dish; sprinkle with 2 tablespoons cheddar and the Parmesan cheese.

11. Bake on the middle shelf in preheated oven for about 25-30 minutes or until bubbling and browned on top.

12. Serve immediately.

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