MACARONI - CEILI COTTAGE MAC AND CHEESE

By akselden

Ingredients

• 1 lb. elbow macaroni
• 1 small onion, diced
• 1/4 C. unsalted butter
• 1/4 C. all-purpose flour
• 2 C. homogenized milk
• 1 lb. Forfar Dairy cheddar, grated, some reserved for topping
• Salt and pepper to taste
• Pinch of nutmeg
• 1 or 2 handfuls of Panko breadcrumbs

Preparation

Step 1

1. Preheat over to 400*F. In a large pot of salted, boiling water, cook pasta until al dente.

2. Meanwhile, in a medium pot, saute onion in butter until soft. Stir in flour. Gradually whisk in milk, stirring constantly to ensure no lumps form. Cook over low heat for 20 minutes or until no floury taste remains. Add cheese and cooked, drained pasta. If sauce looks too stiff at this stage, add a little more milk, cream, butter, cream cheese or mascarpone. Season to taste with salt, pepper and nutmeg.

3. Pour everything into a 9" x 9" baking dish and sprinkle liberally with panko and reserved cheese. Cook until top is brown and bubbly, approximately 20 minutes.