Open blue box, follow directions…kidding…
- 3 T butter (or bacon fat (or a combo), see note below)
- 1 small yellow onion, minced (optional)
- 3 T flour
- 2-3 c milk, warmed (i.e in the microwave)
- 8 oz. Velveeta type cheese, cubed
- 4 -6oz sharp cheddar, grated
- 1 lb large elbow macaroni
- ½ c Panko bread crumbs
- ½ c grated Parmesan
- salt and pepper
- Cook pasta according to package directions, or until al dente
- Preheat oven to 350 degrees
- In a medium saucepan, melt butter over medium heat. Add onion and sauté for 3 to 5 minutes or until translucent
- Add flour and stir for 1 minute
- Pour in milk, stirring constantly. Heat for 4 to 6 minutes, stirring frequently until milk is near boiling and sauce has thickened
- Turn heat to low and gradually stir in cheese until completely melted. Season with salt and pepper to taste
- Mix pasta and sauce together in a casserole dish
- Sprinkle the breadcrumbs and Parmesan over the top
- Bake for 20-30 minutes until lightly browned on top
Optional add-ins: 4-6 slices of bacon, crumbled, 1 cup or so of peas, ham if you’re weird like that.
Serves 6.
