Sunday Brunch: Marian Burros' Macaroni And Cheese Recipe

• 1 cup diced onion
• 2 tablespoons unsalted butter
• 2 tablespoons unbleached all-purpose flour
• 2 cups low-fat milk
• 1 tablespoon Dijon mustard
• 12 ounces extra sharp cheddar
• Salt and freshly ground pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon hot pepper sauce
• 8 ounces cavatappi or other corkscrew pasta
• 2 tablespoons grated Parmigiano-Reggiano cheese

1. Preheat the oven to 400u0b0F. Place a rack in the bottom third of the oven.
2. In a large saucepan, cook the onion in the butter over low heat for 5 to 7 minutes, until the onion is soft but not browned. Stir in the flour. Remove from the heat and whisk in the milk until thoroughly blended. Return to medium heat and cook, stirring, until the mixture begins to thicken. Remove from the heat and stir in the mustard and 10 ounces (2 1/2 cups) of the cheddar, salt, pepper, the nutmeg, and hot pepper sauce.
3. Meanwhile, cook the pasta according to the package directions until just al dente (usually 2 minutes before the package says it's done). Drain but do not rinse. Stir immediately into the cheese sauce until well blended. Adjust the seasoning.
4. Spoon the mixture into a 13-by-9-inch baking dish. Top with the remaining 2 ounces cheddar and the Parmigiano-Reggiano. Bake for about 30 minutes, until the mixture is hot, bubbling throughout, and golden.

onion, unsalted butter, flour, lowfat milk, mustard, extra sharp, salt, ground nutmeg, hot pepper sauce, cavatappi, cheese

Taken from www.seriouseats.com/recipes/2008/12/sunday-brunch-marian-burros-macaraoni-mac-and-cheese-recipe.html (may not work)