I love macaroni and cheese. I am not ashamed to admit this. Such a humble dish, yet so satisfying and addictive, this is true comfort food.

This is a very easy recipe. By no means is it low in fat or cholesterol.

Ingredients:

• 8 ounces elbow macaroni or other pasta similar in size (about 2 cups dried pasta)
• 1/4 cup butter
• 1 small onion, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 2 cups (8 ounces) grated sharp cheeses (I like to use sharp cheddar, but sometimes add other cheeses for a different flavor)
• 1 egg, beaten
• Paprika

Method

1. Cook macaroni or other pasta according to package directions. Drain well and set aside.
2. Melt butter in a heavy saucepan over medium-low heat, and saute onion in this until transluscent. Add flour, stirring until smooth. Cook one minute, stirring constantly.
3. Gradually add milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Add salt and cheese, stirring until cheese melts.
4. Gradually add a few spoons of hot mixture to beaten egg, then stir egg mixture into cheese sauce, stirring constantly. (This is to keep the hot custard from cooking the egg.)
5. Mix cheese sauce and macaroni together and pour into a lightly-greased 1 3/4-quart baking dish. Top with paprika.
6. Bake at 350° Fahrenheit for 40-45 minutes, until brown and bubbly.

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