BEST MACARONI AND CHEESE
2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 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.
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