MACARONI AND CHEESE FOR GROWNUPS

Steps:

• Melt the butter in a heavy skillet.
• Add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes.
• Add the garlic and cook for one more minute-be careful not to brown the garlic.
• Whisk the flour in.
• Cook while stirring for three minutes.
• Uncooked flour tastes bad!
• Whisk in the milk.
• Continue to stir until the mixture barely begins to boil.
• It should be a little bubbly and beginning to thicken.
• Add the vinegar while whisking-if the milk is hot it won't curdle and the vinegar brightens up the sauce.
• Add salt and pepper to taste.
• If you don't want black flecks use white pepper instead.
• Add a dash of Tobasco.
• Taste then add more if you like.
• Stir in the pepperoncinis or jalapenos.
• You need to experiment-make this a few times and decide exactly how much of which pepper you like.
• Stir in your favorite cheeses.
• I like to combine sharp cheddar with a little crumbled bleu.
• Swiss is good for flavor but not texture so blend with something creamy like Fontina.
• Monterey Jack is very creamy but without a lot of flavor so add something sharp and flavorful.
• Pour the macaroni into a large baking pan.
• Pour the sauce over and gently mix.
• Sprinkle the parmesan and bread crumbs on top.
• Bake at 350 degrees until browned on top-about 25 minutes or so.
• Let sit for 10 minutes then serve.
• You may never even consider boxed mac-n-cheese again.