4.6/5
(5 Votes)
Ingredients
- 12 ounces elbow macaroni
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 cups low-fat milk
- 1 cup onion, finely chopped
- 1 pinch paprika
- 10 ounces sharp cheddar cheese
- 1 pinch kosher salt
- 1 pinch freshly cracked black pepper
Preparation
Step 1
Preheat the oven to 350ºF. Butter the inside of a 3 quart casserole dish.
Cook pasta according to package directions. Drain and set aside.
In a saucepan over medium heat melt the butter, then add the flour and whisk well for about 1 minute. Then slowly pour in the milk, whisky continuously as you do so. Stir in the onion and paprika and cook for 10 minutes, stirring frequently.
In a large bowl add warm sauce, the cheddar cheese, reserving one cup of the cheese for the topping, and the warm pasta. Add a pinch of salt and pepper to taste and pour everything into the buttered dish and sprinkle the reserved cheddar on top. Bake for 30 minutes.