Mac N' Cheese

 Kansas City Style

Traditional

4 to 6 servings

CHEESE SAUCE

3 tablespoons unsalted butter

1⁄4 cup minced yellow onion

3 tablespoons all-purpose flour

1 quart (4 cups) chilled whole milk

Salt and white pepper, to taste

Nutmeg, to taste

2 cups (8 ounces) shredded, sharp cheddar cheese, room temperature

1⁄4 cup (2 ounces) shredded parmesan cheese

PASTA

8 ounces elbow macaroni with ridges, cooked and drained according to package directions

2 tablespoons unsalted butter

1⁄2 cup panko bread crumbs

1 pinch paprika

1⁄4 cup (2 ounces) shredded parmesan cheese

2 teaspoons minced fresh parsley leaves

Preheat oven to 350 degrees.

For the sauce: In a saucepan, over medium heat, melt the butter, add the onions and sauté for two to three minutes. Add the flour and reduce heat to medium low, cook stirring constantly to form a light roux.

Stirring with a wire whisk, add the milk and seasonings; simmer gently until the sauce is thick and smooth.

Remove the pan from heat and cool slightly. Add the cheeses and mix with wire whisk until cheese has melted and sauce is creamy.

For the pasta: Place pasta in large mixing bowl.

In a sauté pan over medium heat, melt the butter, add the panko crumbs and toast to brown. Transfer from the heat, cool and add the paprika, parmesan cheese and parsley.

Combine the pasta and cheese sauce. Place in an 8-by-11 buttered baking dish, top with the crumbs and bake for 30 minutes or until golden brown.