2 1/2 c. Elbow macaroni, cooked aldente, 1 1/2 T. butter (add
small amount of olive oil to keep butter from burning) 2 1/2 c.
2 1/2 T. flour, 1/2 medium onion, diced small, 2-3 cloves of
garlic, chopped, 2 c. Chipolte Jack Cheese, grated, 1 c.
Cheese or cheese of choice, 1 edge of Fontina Cheese,
small amount of Velveta for sauce smoothness, diced, 3 T.
roasted red pepper or Chipolte peppers in adobo sauce
chopped (optional), salt & pepper to taste.
Set oven at 350º
Butter 2 qt. baking dish and set to one side. Cook pasta to
aldente, about 8 min. Drain. While pasta is cooking, make
roux. Put butter with olive oil in sauce pan. Melt butter, add
onion and garlic, cook until translucent. Add flour and stir until
smooth. Add milk stirring at all times on medium heat until
mixture starts to thicken. Add cheeses, leaving a mixture of
cheeses to cover the top of casserole. Add salt and pepper
to taste and roasted red peppers if desired. Combine pasta
and cheese sauce. Put in buttered baking dish and add
cheese to the top with another sprinkling of pepper. Bake for
25-35 min. or until babbling and cheese is browned. May be
served as side dish. Serves 4 people easily.