1 lb. elbow macaroni
1 small onion, diced
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups homogenized milk
1 lb. Forfar Dairy cheddar, grated, some reserved for topping
Salt and pepper to taste
Pinch of nutmeg
1-2 handfuls panko breadcrumbs
Step 1: Preheat oven to 400°F.
Step 2: In a large pot of salted, boiling water, cook pasta until al dente.
Step 3: Meanwhile, in a medium pot, sauté onion in butter until soft. Stir in flour. Gradually whisk in milk, stirring constantly to ensure no lumps form. Cook over low heat for 20 minutes or until no floury taste remains.
Step 4: Add cheese and cooked, drained pasta. If sauce looks too stiff at this stage, add a little more milk (or cream or butter or cream cheese or mascarpone or all of the above). Season to taste with salt, pepper and nutmeg.
Step 5: Pour everything into a 9" x 9" baking dish and sprinkle liberally with panko and reserved cheese. Cook until top is brown and bubbly, approximately 20 minutes.