Return to Main Recipes Page/Return to Home Page
2 cups diced onion
In a deep saucepan, cook onion in butter over low heat until onion is soft but not browned. Stir in flour. Remove pan from heat, and whisk in milk until thoroughly blended. Return to medium heat and cook, stirring, until mixture begins to thicken.
Remove from heat, and stir in mustard and 20 ounces Cheddar cheese, salt, pepper, nutmeg, and hot pepper sauce.
Cook macaroni according to package directions until just al dente. Drain but do not rinse. Stir immediately into cheese sauce until well blended. Adjust seasonings.
Spoon mixture into two 9"13" baking dishes. Top with remaining Cheddar cheese and the Parmigiano-Reggiano. Refrigerate until needed.
To serve, allow dishes to return to room temperature. Heat oven to 400°F, and bake about 20 minutes, until mixture is hot, bubbling and golden.
Posted by Steve and Marilyn Kerman
Nutritional Info Per Serving: N/A
4 tablespoons unsalted butter
1/4 cup unbleached flour
1 quart low-fat milk
2 tablespoons Dijon mustard
24 ounces grated extra-sharp aged white Cheddar cheese
Salt and freshly ground WHITE pepper
1/4 teaspoon ground nutmeg
1/2 to 1 teaspoon hot pepper sauce
16 ounces macaroni or cavatelli
4 tablespoons grated Parmigiano-Reggiano