Mack and Cheese.

Macaroni and Cheese

yields one loaf pan

• 2 cups uncooked elbow macaroni (I prefer spiraled)
• 2 tablespoons butter
• 1 small red onion, chopped finely or minced (approx. 1/3 cup)
• 2 tbs flour (all-purpose)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups WHOLE milk
• 8 ounces cheddar cheese, grated or finely cubed

Pre-heat oven to 375.
Pre-boil the pasta. Cook for 6-7 minutes instead of the full 8-9. You want it to still be very al dente, but not crunchy. If you over to it, the pasta will just turn to mush.
While the pasta is boiling, melt butter in a medium-small sauce pan on medium-high heat. Add onion and salt and pepper, and cook until onion just barely starts to brown. Then add the flour into the mixture and stir until it becomes bubbly, what you’re doing is making a roux. So long as it’s mixed thoroughly and forms a paste, you’re fine.
Remove the pan from heat and begin pouring in the milk. Pour the milk in slowly, 1/4 cup or so at a time, and blend until it’s completely incorporated each time. Return pan to heat and continue stirring constantly until milk comes to a boil. At some point before the milk comes to a boil, your pasta will finish boiling. Strain pasta thoroughly and dump into your pan. Let milk boil for one minute and remove from heat.
Add in the cheese and stir until cheese is completely melted and smooth. Do not return to heat, returning to heat will cause the proteins in the cheese to break down and you will be left with a clumpy mess. Dump the cheese mixture in into the pan with the pasta. “Fluff” the pasta so it is completely covered in the delicious cheese sauce and pop in the oven for 30ish mins, or until brown and bubbly.

(Source via Fuzzy Decay)