This is a pantry recipe – I learned it from Food Network chef Alton Brown, then modified it for our kitchen and preferences.
Mac and Cheese
1 1/2 cups milk – set out first to bring to room temperature while you’re doing the rest of the prep work
1 onion – chop
6 ozs. cheddar cheese – grate
1 lb. (1 bag) chiociolle pasta
Bring large pot of salted water to boil. Drop in pasta and boil for 7-9 minutes or until it is al dente. Pour into a 9×13 pan.
2 tbs butter
2 tbs flour and 1/2 tbs dry mustard
1/2 tsp. salt, some pepper, 1/4 tsp. paprika, 1 bay leaf
Melt butter. Add the flour and dry mustard and whisk. Gradually add the milk, whisking the lumps out. Add chopped onion and salt, pepper, paprika, and bay leaf. Bring to a boil and let simmer for 10 minutes. Add 3/4 of the cheese and stir in. It melts pretty quickly so you don’t need to leave the sauce on the stove at this point. Pour it into the pan with the pasta in and mix the pasta so it is thoroughly coated with the sauce. Sprinkle the remaining cheese on top.
Bake 30 minutes at 350′.