Box of elbow macaroni noodles
↵3 Tbs Butter
↵2 Tbs Flour
↵1 Cup Skim milk
↵½ Cup Finely diced onions
↵2 Cloves of garlic, grated
↵¼ tp Paprika
↵¼ tp nutmeg
↵1 tp dried mustard
↵1 tp Black pepper, ground
↵3 ¼ Cups Sharp cheddar cheese, shredded
↵½ Cup Parmesean Regiano, shredded
↵2 Tbs Blue cheese, crumbled
↵½ Cup of white wine
↵¼ Cup Sharp cheddar cheese, shredded (reserved for topping)
↵Red pepper flakes, to taste
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Preheat the oven to 350 degrees.
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Boil the macaroni noodles for eight minutes, then drain and rinse with cold water to stop the cooking.
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Over medium heat, melt the butter, and then sift in the flour to form a roux. Add the onions and garlic. Cook, stirring, until it reaches a light blonde color, add the white wine. While continuing to stir, add the paprika, nutmeg, mustard, and pepper. Bring almost to a boil and then add the cheese a handful at a time, letting the cheese melt before adding more.
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Put the cooled macaroni into a baking dish and cover with the cheese mix. Hit the top of the macaroni with ¼ cup of cheddar cheese, ground black pepper and red pepper flakes to taste and bake in the oven for thirty minutes. Meanwhile, drink the rest of the bottle of white wine you opened, as Wisconsiners do not let anything go to waste (also, they’re drunk a lot).
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Garnish with some chopped parsley (this makes it healthy!) and serve piping hot.
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