MACARONI AND CHEESE
1-1/2 cups elbow macaroni
2 Tbsp butter
1/2 onion, diced
2 Tbsp flour
1 tsp Dijon mustard
salt, pepper, cayenne
1-1/2 cups 2% evaporated milk
1/4 cup whipping cream
1 cup cheddar, shredded
1/2 cup fresh breadcrumbs
1 Tbsp parsley
1 Tbsp Parmesan, grated
• Cook the macaroni to package direction.
• Drain and set aside.
• Sauté the onions in butter; consistency should be very soft.
• Stir in the flour, mustard, salt, pepper and cayenne.
• Cook and stir for 1 minute.
• Gradually whisk in milk and the cream.
• Bring to boil over medium high heat, whisking constantly.
• Remove from heat, and let cool for 5 minutes, stirring once or twice.
• Stir in the cheddar until sauce is smooth.
• Stir in the macaroni and pour into a buttered 5 cups casserole.
• Combine the breadcrumbs, parsley and Parmesan.
• Sprinkle the breadcrumb mixture over the casserole.
• Bake at 350F for 30-35 minutes until bubbly and golden brown.
