Macaroni and Cheese Recipe

• 16oz elbow macaroni
• 8T butter
• 1/2c flour
• 5 1/2c milk
• 1c yellow onion, finely diced
• 18oz sharp cheddar, shredded
• 8oz grated Gruyere
• 1T powdered mustard
• 1t garlic powder
• 1t paprika
• 2t kosher salt
• 1/4t nutmeg
• 1/4t cayenne pepper
• 1/4t black pepper

Topping

• 6T butter
• 2c bread crumbs

Directions

1. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

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