READY IN: 30mins


  • 2tablespoonsclarified butter
  • 1cupwhite onion, finely chopped
  • 14 cupunbleached all-purpose flour
  • 3cupsmilk, cold and divided
  • 1tablespoonDijon mustard
  • 1teaspoonsmoked paprika
  • 1teaspoongarlic powder
  • 12 teaspooncayenne pepper
  • 18 teaspoon freshly grated nutmeg (to taste)
  • 2cupssharp cheddar cheese, shredded
  • 2cupsmonterey jack cheese, shredded
  • 1lbelbow macaroni
  • 12 tablespoonparsley, chopped

  • Bring a large pot of salted water to a boil over high heat.Add pasta and cook according to directions; drain well and set aside.
  • In a large deep skillet over medium heat, add clarified butter. When hot, add onions and sauté until translucent about 3 minutes. Add flour and stir well making sure the onions are coated. Cook onion/flour mixture a little, about 2-3 minutes, stirring constantly.
  • Pour in 1 cup cold milk and stir until smooth. Add the remaining 2 cups milk, stir well and then add mustard, paprika, garlic powder, cayenne pepper and nutmeg; stir again. Whisk in the two cheeses until melted; taste and adjust if necessary.
  • Add cooked and drained macaroni and gently combined into the cheese mixture. Turn up the heat to medium-high and bring the mixture to a simmer. Reduce heat to medium and cook for 5 minutes, stirring often. When ready to serve, sprinkle some fresh chopped parsley.
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