Did you think only chefs could make great mac and cheese? It's actually much easier to do at home than you might think. You don't even need fancy Italian bronze-die pasta -- supermarket elbow macaroni is just fine. Try it. It's so good you may never order it in a restaurant again.
This can be made ahead and baked just before eating.
Classic Mac and Cheese
5 tablespoons butter, divided use
Salt
1 pound elbow macaroni
2/3 cup finely chopped onion
3 tablespoons flour
2 cups whole milk
9 ounces grated sharp cheddar cheese
6 tablespoons finely grated parmesan, divided use
Ground white pepper
1/8 teaspoon Tabasco or other pepper sauce
1/2 cup plain bread crumbs
Heat oven to 450 degrees. Coat a large baking dish with about 1/2 tablespoon of the butter.
Meanwhile, bring a large pot of salted water to a boil, add the macaroni and cook 5 minutes. Drain in a colander.
In the same pot, melt 4 tablespoons of the butter over medium-low heat, add the chopped onion and saute onion until it is translucent. Sprinkle on the flour, stir to combine and cook for 3 minutes, stirring frequently. Stir in the milk, bring to a simmer over medium heat and cook, stirring frequently, to create a smooth, velvety white sauce, about 6 minutes. Stir in the cheddar cheese, 4 tablespoons of the parmesan, about 10 grindings of white pepper and the Tabasco and stir until the cheese is completely melted. Add the drained macaroni and stir it carefully and completely to coat all the pasta with the sauce. Taste, and add salt to taste if necessary.
Combine the bread crumbs with the remaining parmesan. Turn the macaroni mixture into the baking dish, smooth it on top with the back of a spoon, and top with the bread crumb mixture. Dot here and there with the remaining 1/2 tablespoon butter.
Bake about 20 minutes, or until the top is golden brown. Let cool about 5 minutes before serving.
Makes about 6 servings.
Food on 10/19/2016