Ingredients
Scale
- 1 cup dried elbow macaroni
- 1/4 cup chopped onion (optional)
- 4 Tbsp. butter
- 1 Tbsp. flour
- Black pepper to taste
- 1 1/4 cup whole milk
- 1 1/2 cups shredded Pepper Jack cheese (American, Cheddar)
- 1 cup Panko breadcrumbs
Instructions
- Cook macaroni until al dente (firm).
- Saute onions in 1 Tbsp. of butter until tender, not brown.
- Stir in the flour and black pepper. Add the milk.
- Cook and stir until slightly thickened and bubbly.
- Add cheese, stir until melted.
- Stir in the macaroni.
- Transfer to a greased, 1 quart casserole dish.
- In a separate small pan, melt 3 Tbsp. of butter and stir in breadcrumbs.
- Scatter crumbs over top of casserole.
- Bake at 350 degrees for 25 minutes (or until hot and bubbly).
- Let stand for 10 minutes.