This recipe scales with no problems though cooking times for some steps will increase.
| 2.5 oz (½ cup) | uncooked macaroni* |
| ¼ cup | onion, finely chopped and clarified (optional) |
| 1 tbsp | butter |
| 1 tbsp | flour |
| ½ cup | milk |
| 2 oz (½ cup) | shredded cheese |
| — | salt |
| — | pepper |
| — | cayenne (optional) |
| — | nutmeg (optional) |
* If using a different pasta than macaroni, measure by weight for accuracy.
1. Bring pot of salted water to a boil.
2. Shred cheese and perform mise en place of rest of ingredients.
3. Cook macaroni until al dente.
4. Meanwhile, melt butter over medium heat, whisk in flour to make a roux, about 30-60 seconds. Whisk in milk and continue to cook until milk thickens, 2-5 minutes. Add onion.
Stir in cheese; season to taste.
Stir in cooked and drained macaroni until covered with cheese. Season to taste