Mac & Cheese

Macaroni & Cheese

 

• 4 cups elbow macaroni (or other small pasta)
• 1 1/2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup yellow onion, finely diced
• 1/4 cup small whole basil leaves (optional)
• 6 ounces gruyere and parmesan cheeses (shredded)
• 1 teaspoon kosher salt
• 1 tablespoon white pepper

Topping:

•  1/2 tablespoon butter
• 1/4 cup bread crumbs(if you dont have breadcrumbs, I like to make toast, put it in a ziplock bag and smash it with a hammer; professional? you bet!)

 

 Preheat oven to 350 degrees F

In a large pot of boiling, salted water cook the pasta to 

al dente.

While the pasta is cooking, in a separate pan, melt the butter. 

Whisk in the flour and white pepper and keep it moving for about five minutes. Make sure it's free of lumps. 

 

Stir in the milk and 3/4 of the cheese till smooth, then 

add onions and tomatoes. 

 

Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.