Recipe ingredients
- 12 ounces elbow macaroni
- 3 tablespoons butter
- 1/4 cup diced white onion
- 2 tablespoons flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon hot pepper sauce
- 1 tablespoon prepared mustard
- 3 cups (12 ounces) sharp Wisconsin Cheddar cheese, shredded
- 3 cups coarse bread crumbs
Recipe method
- Preheat oven to 375°F.
- Cook macaroni according to package instructions, or until al dente. Drain, rinse and set aside.
- In large saucepan, saute onion in butter for two minutes until transparent.
- Blend in flour, stirring well to incorporate and cook for an additional minute.
- Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens.
- Reduce to low heat and add salt, pepper, hot sauce and mustard. Stir in 2 1/2 cups cheese.
- Add cooked macaroni to cheese sauce and mix well.
- Place macaroni mixture in buttered, ovenproof, 9-inch square dish.
- Top with remaining 1/2 cup of Cheddar cheese and bread crumbs.
- Bake for 25 minutes or until top is golden brown.
Other pasta recipes:
Classic wisconsin macaroni and cheese recipe
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