Baked Macaroni

Baked macaroni ranks right up there with my all-time favourite comfort foods. There's never a time when I don't feel like eating it. I've made it so many times now that I don't remember how or where I learned this recipe, I just seem to know it in my bones.

Make the topping

• 1.5 to 2 c bread crumbs
• 2 tbsp chopped fresh thyme
• 1/2 c grated parmesan
• 3 tbsp chopped parsley
• 1/2 c melted butter
• salt and pepper to taste

Mix all the ingredients, adding butter last. Set aside in a bowl.

Make a mornay sauce

• 1/2 c butter
• 1/4 diced onion
• 2tbsp flour
• 1.5 c warm milk
  
• 2 c grated cheddar
• salt to taste

Melt butter and saute onion until translucent. Gradually stir in flour. Let sizzle for a bit. Add milk gradually, whisking all the while. On medium-low heat, whisk once in a while until the sauce thickens. Once thick, turn burner off and add cheddar. Mix until the cheese is melted.

Cook the macaroni

• 2 c macaroni

Boil the macaroni for 6-7 minutes. Should be al dente.

Bake
Layer cooked macaroni and sauce in a buttered casserole dish. Pour in remaining sauce and stir until all pasta is coated. Pour on topping and pat down a bit.

Bake for 35ish minutes at 400ish. I usually keep it covered until the last 5ish minutes.

Hope you enjoy it as much as I do!