Recipe: Virginia's Favorite Macaroni and Cheese (using milk)

Virginia's Favorite Macaroni and Cheese
rec.food.cooking/HappyCat/2000

When I invite my best friend to dinner, she always asks for this. This is one of those recipes that you do by instinct, so some of the measurements are a little uncertain. Play around and see what you like.

1 pound elbow macaroni - cooked al dente and drained
1 to 1 1/2 cups shredded sharp cheddar cheese
2 tablespoons flour
2 tablespoons butter
1 to 1 1/2 cups milk
1 medium onion, finely chopped
1/2 cup bread crumbs
freshly grated nutmeg
prepared mustard
hot sauce
1/2 cup diced ham (optional)

Melt the butter and saut the onions until soft, about 3-5 minutes. If you want to include ham, add it now. Add the nutmeg and any other dry seasonings you might want to add.

Gradually mix in the flour until the mixture is a paste that pulls away from the side of the pan.

Gradually mix in the milk, stirring constantly until the sauce is thick.

Mix in the cheese (hold back about 1/4 cup of cheese for the topping), a dash or two of hot sauce and a teaspoon to a tablespoon of prepared mustard, depending on what you like.

Pour over the macaroni and mix. Place in an ovenproof casserole dish, and top with a mixture of cheese and bread crumbs.

Bake at 350 until golden brown on top, about 20 minutes.