LEFTOVER UBER CHEESY MACARONI AND CHEESE
Ingredients
3 tablespoons butter
¼ cup onion, minced
3 tablespoons flour
2 ½ cups milk
½ teaspoon salt
⅛ teaspoon pepper
3 cups leftover cheeses, shredded (cheddar, Monterey jack, pepper jack, gouda, Jarlsberg, etc…)
½ cup grated parmesan cheese
5-ounces soft herb and garlic cheese (such as Boursin or Alouette or cream cheese works too!)
1-pound elbow macaroni, cooked to al dente via package directions
½ teaspoon paprika
1 tablespoon fresh chopped parsley (optional)
Instructions
Preheat oven to 350°.
Melt the butter in a large saucepan over medium high heat and cook the onions until they are soft, stirring frequently, about 2 minutes. Add the flour and stir until all of the flour is absorbed and a bubbly roux forms. Add the milk and whisk until the sauce thickens and coats the back of a spoon. Add salt, pepper, and cheeses. Cook, stirring, until the cheeses are melted and the sauce is smooth.
Add the cooked elbows to the cheese sauce and stir to combine. Eat right away or pour into a greased, 2-quart casserole dish, sprinkle with paprika and bake for 20-30 minutes until lightly browned on top if you like the crispy noodles on top. Garnish with parsley.
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