Ingredients;
400g of Elbow Macaroni
250g of grated cheddar cheese
1 bulb onion finely chopped
6 tbsp of all purpose flour
500mL of fresh milk
1/4 g of salted butter
1 tsp of sugar
1 tsp of salt
1 tsp of pepper
Instructions:
1. Boil elbow macaroni until aldente. Drain.
2. In a saucepan:
- melt butter (optional: I added olive oil), saute chopped onions in medium heat
- add slowly the 6 tbsp of flour (may add less or more depending on consitency, until a roux is formed)
- stir continuously while adding the milk slowly
- in a low heat, add the grated cheese and continuously stir
3. Slowly add in the drained macaroni in the saucepan and fold in through the mixture.
4. May add grated parmesan cheese on top before serving.
