Macaroni And Cheese
|Elbow macaroni/Rigatoni||8 Ounce|
|Butter/Margarine||1 Tablespoon (Unsalted)|
|Yellow onion||1 Small, chopped to make 1/2 cup|
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground red cayenne pepper||1 Pinch|
|Fat||2 Cup (32 tbs)|
|Shredded extra sharp cheddar cheese||4 Ounce (1 Cup)|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Plain dry bread crumbs||3 Tablespoon|
|Minced parsley||2 Tablespoon|
1. Preheat the oven to 350°F and lightly butter a 14-inch oval baking dish or 2/2-quart casserole. Bring a stockpot of unsalted water to a boil, add the macaroni, and cook for 6 minutes or just until tender but still firm. Drain, rinse, drain again, and keep warm.
2. Meanwhile, in a large saucepan, melt the butter over moderately high heat. Add the onion and saute for 3 minutes or until softened. Stir in the fl our, mustard, and ground red pepper and cook for 1 minute or until bubbly. Gradually whisk in the milk and cook, stirring occasionally, for 5 minutes or until thickened.
3. Add the two cheeses and cook, stirring constantly, 5 minutes more or until melted and smooth. Remove from the heat, add the macaroni, and toss to coat well. Spoon into the baking dish. In a small bowl, toss the bread crumbs with the parsley and sprinkle on top of the macaroni. Bake, uncovered, for 25 minutes or until bubbling. Serve with Ceasar Salad.