= 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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