Ingredients
- 125 grams dry elbow macaroni (dry, 1 1/4 cups)
- 3 tablespoons butter (or margarine)
- 1/8 cup sweet onion, finely chopped (or can use green onion if desired)
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 teaspoon dry mustard (can use prepared mustard instead)
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon paprika (smoked)
- 1/2 teaspoon salt, or more if needed
- 1/2 teaspoon ground black pepper
- 6 ounces colby-monterey jack cheese (divided)
How to Make
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Step 1: Cook pasta according to package directions and set aside.
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Step 2: Over medium heat, in a medium size saucepan melt margarine and add onions.
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Step 3: Cook onions until softened.
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Step 4: Add flour and cook until lightly browned.
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Step 5: Turn heat to low and add milk a little at a time, stir until desired thickness is reached. ( You might need a little more milk, it all depends on how thick you want it. ).
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Step 6: Remove sauce from heat and add 4 1/2 ounces of cheese, a little at a time or it might turn out " STRINGY ".
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Step 7: Add seasonings to sauce and mix well.
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Step 8: Add cooked pasta to seasoned sauce and stir until pasta is well coated.
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Step 9: Pour pasta/sauce into an 11 x 7 inch pan that has been prepared with cooking spray.
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Step 10: Sprinkle with remaining cheese, and sprinkle additional paprika if desired.
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Step 11: Bake at 350 degrees for 35 minutes or until top is golden brown.
We hope you enjoy this recipe!
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