I shouldn't be surprised that there are more than 600 recipes for this dish. After reading many, many of them, I have come to the conclusion that this one has it's place here at Zaar. The sauce is smooth and creamy, with little pockets of melted cheese throughout. I hope you like this as much as I do. Cooking time includes the making of the sauce and baking.

Ingredients

2 serv.

pasta, with nooks & crannies for holding the sauce↗1 cup
butter↗2 tablespoons
salt↗1⁄4 teaspoon
ground black pepper↗1⁄4 teaspoon
onion, chopped finely↗1⁄2 cup
flour↗2 tablespoons
milk↗1 cup
sharp cheddar cheese, grated↗1 cup
sharp cheddar cheese, cubed↗1⁄3 cup
chives, chopped, mostly for colour1⁄2 teaspoon
red pepper flakes (optional)↗1⁄4 teaspoon

Step-by-step instructions

1
Preheat oven at 350°F.
2
Cook pasta in boiling salted water until al-dente. Drain and set aside.
3
Heat the milk in the microwave, on high for 1-1/2 minutes.
4
In a medium saucepan, melt butter. Add salt, pepper and chopped onion. Sauté on medium heat, until the onion is transparent and soft, but not brown.
5
Sprinkle the flour on top, and allow the butter to absorb some of it before stirring.
6
Add the hot milk in 3 additions, stirring constantly. The mixture will get thick very quickly.
7
After the final addition of milk, continue heating the mixture, on medium heat, stirring constantly, until thick and bubbly.
8
*Remove from heat* and stir in the grated cheese, chives and red pepper flakes.
9
Add the drained pasta and mix well.
10
Fold in the cubed cheese.
11
Pour into two greased onion soup bowls.
12
Bake for 20 - 25 minutes.
13
Allow to cool a bit before serving.

Source: food.com

Original recipe ↗

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