Ingredients
water
1tspsalt
1tbspvegetable oil
1½cupsdry macaroni
3tbspbutter
½onion
3tbspflour
2cupsmilk
1pinchnutmeg
4ozMonterey Jack cheese
4ozcheddar cheese
4ozmozzarella cheese
cooking spray
¼cupbread crumbs,optional
Preparation
Preheat the oven to 375 degrees F.
Fill the 4-quart pot halfway with water. Add the salt and oil, and bring to a boil over high heat.
Add the macaroni and boil over low heat. Cook 5 minutes shy of what’s in the package.
When the macaroni is cooked, turn off the stove. Pour the cooked macaroni into the colander to drain.
Melt the butter in the saucepot on medium heat. Then cook the onion in the butter for 2 to 3 minutes.
Next, whisk the flour into the butter. Gradually add the milk, whisking to break up lumps as much as possible.
Cook the sauce for about 5 to 8 minutes, stirring occasionally with the whisk until it thickens.
Stir the grated cheeses into the sauce with the whisk until the cheeses melt.
Next, stir the macaroni into the cheesy sauce.
Dump the mac and cheese into the greased baking dish. Sprinkle the bread crumbs on top if desired.
Bake for 30 to 35 minutes.
