I know that boxed macaroni and cheese is super quick and easy, and I tend to use the Annie Sez version now and again to save time.  But with this recipe, I can make homemade macaroni and cheese in probably 20 minutes instead of 10 minutes and the results are creamy, luscious and with a nice bite from the Parmesan.

To elevate this from a side dish to a meal, add steamed broccoli to it right before serving; or, mix in a protein such as diced ham, prosciutto, small pieces of hot dogs or diced cooked bacon.

Ingredients:

1 lb box of pasta (your choice, but my favorite fun option is Ronzoni’s “Trio pasta” that includes a mix of penne, spirals and shells)

Half yellow onion diced very small (I know, you’ve heard that before, my son is an ‘onion-fobe’ so I have to be sneaky and dice it small)

(If you are brave, also take a celery stalk and chop it very finely and cook it with the onion, they’ll never know!)

4 tbsp unsalted butter

4 tbsp flour

2 1/2 cup whole milk

1 tsp salt

1/4 tsp pepper

Pinch of freshly ground nutmeg

1 cup sharp cheddar cheese grated

1/2 cup sharp provolone grated

1/2 cup Parmesan reggiano

(If you want to bake it throw on some panko breadcrumbs and cheese to add brown and crunch to the top)

Get the water boiling for the noodles.

Tip:  Salt the water after it boils if you are in a hurry.  Salted water takes longer to come to a boil.

In a Dutch oven or large pot melt the butter, cook the onions with a bit of salt until tender (3 minutes).  Add the flour and whisk (this will be the thickener for the sauce).  Cook it for a couple of minutes to get rid of the flour taste, then pour in the milk and whisk some more.

Let it thicken and cook until it bubbles.  Add in the grated cheese and whisk some more, season with the salt, pepper and nutmeg.  (If you like a little spice add 1 tsp of dried mustard  powder).  Cook the pasta for 1 minute less than the instructions, then dump it into the sauce, stir it around and heat for 1 or 2 more minutes.

Either top with the panko and a bit more cheese, then bake in a 350 degree oven for 15 minutes uncovered, or just serve as is.  Sometimes when I bake it, if I don’t serve immediately it seems dry, and the leftovers the next day are very dried out.

If you serve without baking it, you are sure for it to be moist and fabulous, and the leftovers can be be warmed up with just a bit of milk in a pot, and it will be just as good day 2.