12 ounces elbow macaroni
3 tablespoons butter
1/4 cup white onion, diced
2 tablespoons flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 teaspoons hot pepper sauce
1 tablespoon prepared mustard
3 cups (12 ounces) Sharp Wisconsin Cheddar cheese, shredded
3/4 cups (12 ounces) course bread crumbs
Preheat oven to 375 degrees F. Cook macaroni according to package instructions, or until al dente. Drain, rinse and set aside. In large sauce pan, saute´ onion in butter for two minutes until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute. Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens. Reduce to low heat and add salt, pepper, hot sauce and mustard. Stir in 2-1/2 cups cheese. Add cooked macaroni to cheese sauce and mix well. Place macaroni mixture in buttered, oven proof 9″ x 9″ dish. Top with remaining 1/2 cups Cheddar cheese and bread crumbs. Bake for 25 minutes or until top is golden brown.
Makes 4 servings.