Categories: Side dishes
Ingredients
- 8oz uncooked elbow macaroni pasta
- 1 small onion, diced
- 3-4 cups shredded cheese, your choice (recommendations above)
- 4 tbsp butter
- 4 tbsp flour
- 1 1/2-2 cups milk, cream, or half and half
- 2 dashes garlic powder
- pinch of nutmeg
- salt and pepper
Directions
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Make the pasta as directed on the package. Cook to al dente, and if you don’t like your pasta softer than that, run cold water over the pasta once it’s done to stop the cooking. Otherwise just drain the water and let it sit while you finish making the sauce.
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Preheat the oven to 500°F and put a rack at the highest point it will go and still allow you to fit your baking dish. (Alternatively, broiling would probably work also.)
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In a large pot (or right in the casserole dish, if you have one you can use on the stovetop like I do), melt the butter. Add the flour and mix thoroughly to create a roux. Cook until dark blonde.
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Add the onion and blend well into the roux. Cook a few minutes. The roux will darken a bit more.
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Start slowly adding the milk. Add as much as you need to create a thick creamy mixture.
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Season the cream sauce with salt, pepper, nutmeg, and garlic powder. (At this point, I’d probably also add the white wine, if using.) Stir well.
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Turn the heat to low and start adding the cheese a handful at a time. You don’t want the mixture to boil at this point, as it will separate. Keep doing this until all the cheese is incorporated. The mixture will be very thick and may look kind of stringy due to the cheese. Taste it and adjust the seasoning as needed, or add more cheese if you think it needs more.
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Add in the cooked pasta and mix gently but thoroughly. Use your spatula or spoon to press the pasta down into the dish and smooth the surface.
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Bake for 10 minutes in the oven, or until the top is bubbly and brown in spots. Serve hot.