I like the flavor. The onion is nice. This is a good recipe for baked Mac, but I prefer my super awesome Mac and cheese.
What you will need
6 cups bechamel
1 lb macaroni
1 yellow onion
olive oil as needed
8 oz. Grated chedddar
Salt and Pepper as needed(Nutritional facts 147 calories, 6.63 g fat, 15.37 g carbohydrates, 6.3 g protein, 108 mg cholesterol, 137 mg sodium)
How to cook
You need a bechamel of about 6 cups milk. Double the recipe below.
Cook macaroni to al dente in salted water at a vigorous boil.
Cut up your onion in a small dice.
Cook the onion down in olive oil over medium low heat.
When the onion is tender, pour in your bechamel.
Grate the cheese. Remove the bechamel from heat and fold the cheese into the sauce.
When the sauce has cooled a bit, whip up an egg and fold it in. If the sauce is too hot, the egg will cook.
Dump the cooked and strained macaroni into the sauce.
Season with salt and pepper.
Rub some butter into your baking dish.
Spread the cheesey mac in the baking dish. Add a sprinkle of breadcrumbs if you like. I'm not a huge fan of this step. Bake at 375F for about 45 minutes. Go to town! This stuff is delicious!