Very cheesy macaroni and cheese, so yummy.
Rotini pasta, or elbow macaroni (we used just over half a box)
3 Tbsp Flour
Finely chopped onion (low fat, but who are we kidding :))
1 1/2 cups milk
3/4 cup sharp cheddar cheese, grated
1/2 cup gouda, grated
1/4 cup machego, grated
1/4 parmesan, grated
1/8 cup blue cheese
1 tomato finely diced.
1/4 cup bread crumbs
Cook pasta according to package directions, but about 2 minutes less than fully cooked.
Melt butter in a sauce pan, add chopped onion and saute until translucent, about three minutes. Add flour and cook to make a roux, butter should turn golden. Add milk and stir until the mixture thickens, about 3 or 4 minutes. Add cheeses a bit at a time to get a nice even melt.Mix cheese mixture with cooked pasta and chopped tomato. Gregory also adds jalepeno, so we always make two pans. Place in a casserole and cover with bread crumbs and more parmesan cheese. If you have some ground flax you can mix some in here too, making this slightly less unhealthy.
Heat for about 20 minutes at 350 (you want the top to be crispy and a bit browned). Enjoy with tomato wedges.