1/4 cup parmesan cheese
2 tablespoons butter
Pepper to taste
One medium to large onion
1 cup milk or half milk, half bouillon
A pound elbow macaroni, or any pasta
3-4 dashes Pickapepper or other hot sauce
Two tablespoons flour
Start water heating for the pasta; fire oven up at 375.
Coarsely grate all the cheese and chop the onion.
When the water is boiling, get the pasta going – your timing goal is to have it al dente about the same time as the sauce.
Saute the onion until transparent in butter and pepper.
Make a roux with flour and 2 tablespoons of butter (put in small bowl and microwave for one minute, stir until consistent and add to onions.
Add milk and heat until sauce thickens, but not to boiling.
Add cheeses and stir into sauce, reserving about a quarter cup of the parmesan.
Cover and set aside on very low heat.
Drain the pasta, put in a big-assed bowl and combine with the cheese sauce and hot sauce, then pour, fold, whatever into a buttered casserole. Sprinkle remaining parmesan on top.
Reduce oven to 350 and bake until mixture is bubbling and a proper crust forms on the top.
Adapted from recipe provided by likeustoleit, http://www.ridemonkey.com
