Macaroni and Cheese

Not the healthiest of meals but a very comforting one.  This recipe makes alot of mac and cheese.  However, the recipe can be easily halved.  It is also good leftover the next day heated in an oven proof container with sauted panko breadcrumbs on top.  Can also be put into a shallow dish and refrigerated overnight.  Then cut into slices, dip in egg, then panko breadcrumbs and deep fried.  Your arteries will hate you but your tastebuds will love it.

6 Tbsp. Butter

¼ C. Onion, minced

½ C. flour

4 C. whole milk

1 tsp. Worcestershire

1/8 tsp. Cayenne pepper

1 Pd. Macaroni

5 C. Cheddar Cheese, grated

1 tsp. Dijon Mustard

In large saucepan, melt 3 Tbsp. butter.  Add onion.  Cook until soft.  Add remaining butter, flour and salt.  Cook until golden in color, stirring to prevent scorching.  Pour in 2 cups of milk.  Whisk until smooth.  Add remaining milk and cayenne.  Heat to low boil then simmer for 15 minutes until starting to thicken.  In separate pot, cook macaroni unit salted water until al dente and then drain.  Set macaroni aside.  In sauce, add cheese, mustard and Worcestershire.  Whisk until smooth.  Pour over noodles and stir.