I spent several nights a week and a half ago at my sister and brother-in-laws to help them out. They needed the extra help because Megan was pregnant and due any time, and I was staying in case she went into labor in the middle of the night so I could stay with my niece. On Wednesday night I made home made mac and cheese and she went into labor a few hours later around 2 am! My niece was in a VERY big hurry, and they actually didn’t even have time to make it to the hospital and my niece was born in the garage!
1 pound pasta noodles (I used whole wheat penne)
1 pound cheese (I used about 1.1 pounds, 6. of sharp Wisconsin cheddar and .5 English cheddar with caramelized onions)
4 TBS flour
1/2 – 3/4 stick of butter
1 1/2 -2 cups milk
1/2 TBS ground mustard
salt and pepper to taste
1 onion (I used red)
1/2 cup panko bread crumbs
Boil the penne noodles in salted water. Melt the butter in a heavy bottom pan and make a rue by adding the flour. Add the flour 1 TBS at a time, until a paste like consistency forms. Cook it over medium heat until it becomes a golden color. Whisk constantly and slowing add in the milk a little bit at a time, making sure not to add too much. The sauce should be a fairly thick. Add in the cheese, stirring to melt and incorporate. The sauce should be drizzle off of the whisk. Add the sauce to the cook noodles.
In a skillet caramelize the slices of onions.
Pout the cheesy noodles in a greased pan, sprinkle with the caramelized onions and spread with panko crumbs. Bake in the oven at 350 for about 20-40 minutes, until the cheese is nice and bubbly and the top is golden brown.
My sister and I both agreed that if you are using the onions, you need to really go for it and also add bacon. Next time I will definitely be doing that!