Classic Wisconsin Macaroni and Cheese
12 ozs. elbow macaroni
1/2 tsp. hot pepper sauce
3 cups of coarse crumbs of bread
3 tbsps. of butter
1/4 cup of white onion, diced
2 cups of milk
1/2 tsp. of pepper
2 tbsps. of flour
1 tbsp. mustard, prepared
1 tsp. of salt
3 cups (12-ozs.) shredded sharp Cheddar cheese
Oven should be preheated to around 375′ F. Macaroni should be cooked as per package directions or just until they are cooked but still firm. Drain the pasta well then set it aside.
Onto a saucepan, melt butter then saute the onions until they are translucent. Add in the flour and stir it to mix them all well & cook it for another minute. Add the milk in the flour and butter mixture and whisk them well.
Continue to cook the mixture simmering it until the sauce becomes thick. Lower the heat to around low then add in mustard, hot sauce, pepper and salt. Add in the 2.5 cups of shredded Cheddar.
To the cheese sauce, add in macaroni that has been cooked and toss them together. Put the macaroni with sauce in a 9-inch square baking dish that is ovenproof and has been greased well with some butter.
Sprinkle with the half a cup shredded cheese & the crumbs of bread then bake in the oven for about 25 mins. or just until the top turns golden brown.
Makes 4 servings.