Ingredients
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1 cup pasta, with nooks & crannies for holding the sauce
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2 tablespoons butter
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1/4 teaspoon salt
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1/2 cup onion, chopped finely
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2 tablespoons flour
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1 cup milk
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1 cup sharp cheddar cheese, grated
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1/3 cup sharp cheddar cheese, cubed
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1/2 teaspoon chives, chopped, mostly for colour
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1/4 teaspoon red pepper flakes
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1/4 teaspoon ground black pepper
Instructions
- Preheat oven at 350°F.
- Cook pasta in boiling salted water until al-dente. Drain and set aside.
- Heat the milk in the microwave, on high for 1-1/2 minutes.
- In a medium saucepan, melt butter. Add salt, pepper and chopped onion. Sauté on medium heat, until the onion is transparent and soft, but not brown.
- Sprinkle the flour on top, and allow the butter to absorb some of it before stirring.
- Add the hot milk in 3 additions, stirring constantly. The mixture will get thick very quickly.
- After the final addition of milk, continue heating the mixture, on medium heat, stirring constantly, until thick and bubbly.
- *Remove from heat* and stir in the grated cheese, chives and red pepper flakes.
- Add the drained pasta and mix well.
- Fold in the cubed cheese.
- Pour into two greased onion soup bowls.
- Bake for 20 - 25 minutes.
- Allow to cool a bit before serving.