Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 5 Tbsp. butter, divided use
• Salt
• 1 lb. elbow macaroni
• 2/3 cup finely chopped onion
• 3 Tbsp. flour
• 2 cups whole milk
• 9 oz. grated sharp cheddar cheese
• 6 Tbsp. finely grated parmesan, divided use
• Ground white pepper
• 1/8 tsp. Tabasco or other pepper sauce
• 1/2 cup plain bread crumbs

Directions

1. Heat oven to 450 degrees. Coat a large baking dish with about 1/2 Tbsp. butter.

2. Meanwhile, bring a large pot of salted water to a boil, add the macaroni and cook 5 minutes. Drain in a colander.

3. In the same pot, melt 4 tbsp. of butter over medium-low heat, add the onion and saute onion until translucent. Sprinkle on the flour, stir to combine and cook for 3 minutes, stirring frequently. Stir in the milk, bring to a simmer over medium heat and cook, stirring frequently, to create a smooth, velvety white sauce, about 6 minutes. Stir in the cheddar cheese, 4 Tbsp. of parmesan, about 10 grindings of white pepper and the cheese is melted. Add the drained macaroni and stir it carefully and completely to coat all the pasta with the sauce. Taste and add salt to taste if necessary. Combine the bread crumbs with the remaining parmesan. Turn the macaroni mixture into the baking dish, smooth it on top with the bread crumb mixture. Dot here and there with the remaining 1/2 Tbsp. butter.

4. Bake about 20 minutes, or until the top is golden brown. Let cool about 5 minutes before serving.

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