Ingredients:
2 tablespoons unsalted butter
1/2 yellow onions, diced
2 cloves garlic, minced or pressed
2 tablespoons flour
2 cups 2% low-fat milk
1 teaspoon white wine vinegar
1 teaspoon kosher salt ( or to taste)
1/2 teaspoon fresh ground pepper or 1/2 teaspoon white pepper ( or to taste)
1/4 teaspoon Tabasco sauce ( or to taste)
1/4 cup pepperoncini peppers or 1/4 cup pickled jalapeno peppers, diced ( or to taste)
3 cups assorted cheese, shredded or crumbled
2 cups elbow macaroni, cooked al dente
1 cup seasoned dry bread crumbs
1/2 cup grated fresh parmesan cheese
Directions:
Melt the butter in a heavy skillet.
Add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes.
Add the garlic and cook for one more minute-be careful not to brown the garlic.
Whisk the flour in.
Cook while stirring for three minutes.
Uncooked flour tastes bad!
Whisk in the milk.
Continue to stir until the mixture barely begins to boil.
It should be a little bubbly and beginning to thicken.
Add the vinegar while whisking-if the milk is hot it won’t curdle and the vinegar brightens up the sauce.
Add salt and pepper to taste.
If you don’t want black flecks use white pepper instead.
Add a dash of Tobasco.
Taste then add more if you like.
Stir in the pepperoncinis or jalapenos.
You need to experiment-make this a few times and decide exactly how much of which pepper you like.
Stir in your favorite cheeses.
I like to combine sharp cheddar with a little crumbled bleu.
Swiss is good for flavor but not texture so blend with something creamy like Fontina.
Monterey Jack is very creamy but without a lot of flavor so add something sharp and flavorful.
Pour the macaroni into a large baking pan.
Pour the sauce over and gently mix.
Sprinkle the parmesan and bread crumbs on top.
Bake at 350 degrees until browned on top-about 25 minutes or so.
Let sit for 10 minutes then serve.
You may never even consider boxed mac-n-cheese again.
Servings: 4
Time preparation: 30 min.
Time total: 55 min.