• 2 medium onions, chopped into largish pieces
• 2 T. flour
• 2 c. milk
• 2 c. cheddar cheese + smoked gouda mix
• 1 t. smoked paprika
• salt, pepper & hot sauce to taste

• 1 lb. pasta

Optional ingredient choices

• 1 c. peas
• 1/2 c. sun-dried tomatoes
• chopped fresh herbs: rosemary, thyme, basil

• Saute onions in large pan.
• Add flour to onion and cook for 1 minute, coating onions.
• Add milk, bring to boil and simmer for 2 minutes until sauce thickens.
• Add cheese, let it melt into the mixture further thickening it.
• Add salt, pepper & hot sauce to taste.

• Cook pasta until tender. If adding optional ingredients:
  • 1 minute before pasta is tender, add peas; or
  • add sun-dried tomatoes at beginning; or
  • add herbs after pasta is cooked.
• Mix cheese sauce into pasta in a large covered casserole dish.
• Top with bread crumbs or bread crumbs mixed with a few teaspoons of parmesan cheese.
• Cook covered at 350° for 20 minutes.

• Inspired by “Smoked Gouda Macaroni & Cheese” from Cooking Light 2004, p.73