Ingredients:
1/4 cup plain breadcrumbs
1 1/2 teaspoons salt
1 teaspoon olive oil
2 cups uncooked macaroni ( will yield 5 cups cooked)
6 tablespoons butter ( 3/4 stick)
1/2 cup onions, chopped
1/2 cup flour
3/4 teaspoon dry mustard
1/2 teaspoon white pepper
1/4 teaspoon ground nutmeg
2 1/2 cups milk
2 1/2 cups shredded sharp cheddar cheese
1 drop red food coloring (optional)
1 drop yellow food coloring (optional)
paprika
Directions:
Preheat oven to 375 degrees.
Butter a 9-inch deep-dish pie plate.
Sprinkle bottom and sides with the bread crumbs.
Cook the noodles as directed on box (al dente), adding 1/2 teaspoon salt and the teaspoon oil.
You will need 5 cups of cooked noodles.
Meanwhile, melt butter in a large skillet over medium-high heat.
Add the onion and saute until soft, about 5 minutes.
Stir in flour and remaining teaspoon of salt, dry mustard, pepper, and nutmeg and cook for about 1 minute.
Gradually stir in all the milk and continue to cook until the sauce simmers and thickens.
Add 2 cups of the cheese, the optional food coloring, and stir until completely melted.
Remove sauce from heat and stir in the noodles.
Spoon macaroni into the pie plate, mounding high in the centre.
Top with remaining 1/2 cup of cheese and sprinkle generously with paprika.
Bake until the pie is golden brown and bubbly, about 25 minutes.
Let pie stand on wire rack for about 15 minutes to set before cutting.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.