Ingredients
-
1 cup macaroni
-
1 tablespoon butter
-
1/4 cup onion, chopped fine
-
1 tablespoon flour
-
1 1/2 cups milk
-
1/4 teaspoon black pepper, freshly ground
-
1/2 cup sharp cheddar cheese, shredded (I use Cabot's Vermont Cheddar)
-
1/2 cup mild cheddar cheese, shredded
-
1 garlic clove, minced
-
1/2 cup extra-sharp cheddar cheese, shredded (I use Cabot's Seriously Sharp)
Instructions
- Preheat oven to 350°F.
- While making cheese mixture, cook macaroni per package instructions. Drain and set aside.
- In a medium saucepan over medium heat, melt butter.
- Cook onion and garlic in butter until translucent.
- Add flour to saucepan and stir to combine, leaving no dry flour bits.
- Add milk all at once to saucepan along with black pepper. Stir to combine. Stir constantly until mixture begins to thicken.
- Stir in cheeses one at a time until melted, and mixture is smooth.
- Place cooked macaroni in a 1-quart casserole dish. Stir in cheese mixture until combined.
- Bake for 30 minutes or until top is lightly browned.
- Cool for 10 minutes and serve.