/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.
Submitted by: CM
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