Ingredients
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2 cups elbow macaroni
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1 small onion, minced
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2 tablespoons butter
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1 tablespoon flour
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3/4 teaspoon salt
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1/4 teaspoon dry mustard
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1/8 teaspoon white pepper
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2 cups milk
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6 ounces good strong cheddar cheese, shredded
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3 ounces emmenthaler cheese, shredded
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2 tablespoons freshly grated parmesan cheese
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3/4 cup fresh breadcrumb
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1 1/2 tablespoons butter
Instructions
- Preheat oven to 400°F/200°C
- Prepare macaroni as directed on the package.
- Drain well, rinse and set aside.
- Place 2 TBS butter and the onion in a small saucepan .
- Cook over medium heat until tender, but not browned.
- Stir in the flour, salt, mustard and pepper.
- Cook 1 minute.
- Slowly stir in the milk and cook, stirring until smooth.
- Mix the cheeses together.
- Add about ¾ of the cheese, stirring until the cheese is melted.
- Taste and adjust seasonings as desired.
- Put the cooked macaroni into a greased 1 ½ litre casserole.
- Pour the cheese sauce over, tossing with a fork to coat all the macaroni.
- Top with the rest of the cheese.
- Melt the remaining 1 1/2 tablespoons of butter and mix together with the bread crumbs.
- Sprinkle evenly over the cheese.
- Bake, uncovered, 20 minutes, until lightly browned and bubbly.