Ingredients
1/4 lb of butter
1/2 cup chopped onion
4 cups of milk
2 tablespoon flour or 1 tablespoon corn starch
1 teaspoon salt (optional)
1 teaspoon ground pepper
1 lb of elbow macaroni
1 lb of cheddar, shredded
1 lb of pepper jack, cubed.
Directions
1. Cook pasta until firm. Generally stop 2-3 minutes before stated cooking time on the box. Drain and set place in large caserole dish or ovensafe mixing bowl.
2. Preheat oven to 350 degrees.
2. Melt butter in a saucepan and add chopped onions. Sautee over medium heat for 2 minutes. Add 2 cups of milk and stir until warm. Add flour and mix well, add rest of milk once you’ve mixed in the flour consistently.
3. To this mixture add the cheese, first the shredded cheddar, and then the cubed pepper jack. Stir until all the cheese is melted and consistently mixed.
4. Combine with macaroni in the casserole dish, mixing well.
5. Bake at 350 degrees for 40 minutes. Remove from oven and allow to cool for 10 minutes before serving.
Variations:
I’ve had good luck with Bacon Bits being mixed in with the cheese sauce. If you have it available, a small quantity of bacon grease instead of some of the butter could be tasty!
If you’re going to sprinkle bread crumbs on top, go lightly as they seem very salty after cooking to my palette.
Mozzarella is very moist. If you’re going to us mozz, use less than you would of other cheese.
I prefer to make this without the salt and pepper to allow people to adjust to their taste.
