Macaroni & Cheese

Once again, I'm working on updating my foodie blog :).

I love cheese.  Like really love it.  Ergo, almost any kind of macaroni and cheese is on my "favorite foods" list.  Not the healthiest of choices.  But what can I say?  I like the good, but not-so-good-for-you stuff.

This is my mom's recipe.  Not that she made it up.  Just that this is the recipe she has made since I can remember.  Sometimes she substitutes the cheese for whatever cheese she happens to have in the fridge.  That's never as wonderful.  So here is the original recipe.  Because it's just too good not to share :).

Macaroni & Cheese

1 1/2 cups macaroni
3 cups shredded cheese (mixture of Monterey Jack, mild Cheddar, and Parmesan -- light on the Parmesan)
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 onion, chopped (or 2 tablespoons freeze-dried or dehydrated onion)
1 to 2 cloves garlic, minced
1 cup milk

Boil macaroni according to package directions.  Drain and set aside.

In a saucepan, make white sauce by melting butter over medium heat and adding onion and garlic.  Cook until onion is clear.  Add flour, whisking while adding (it will still be lumpy due to garlic and onion).  Stir until combined.  Add milk and combine.  Bring to a boil.  Boil 1 minute, then mix in cheese almost all of the cheese (reserve about 1/4 cup for sprinkling later) until melted.

Pour cooled/drained macaroni into cheese sauce and mix well.  Pour into greased 2-quart casserole dish and bake covered for 30 minutes at 350 degrees. 

Remove from oven, sprinkle with reserved cheese and bake uncovered another 5 to 10 minutes.