Macaroni and cheese

Tweaked the Fannie Farmer recipe.

Important: Have all the materials and ingredients measured and on hand before you start. This isn't difficult but it requires supervision.  You won't be able to stop and prepare the next ingredient while the sauce cooks.

Serves . . . I thought it would serve six since the original served four, but I think it's more like eight.

10 ounces dry macaroni.
1 can (10 ounces) evaporated milk (fat-free is fine)
1 1/4 cup milk.
8 ounces shredded or finely cubed cheese (I used 4 ounces reduced-fat sharp Cheddar for flavor and 4 ounces Velveeta for texture.)
5 tablespoons butter
5 tablespoons all-purpose flour
1/2 teaspoon salt
Pepper to taste
Big pinch cayenne
1/2 teaspoon dry mustard
1/4 onion, minced

Small amount of oil

Optional topping:

1/2 cup breadcrumbs
2 tablespoons butter
1/4 cup shredded cheese

Brown onions in oil and set aside. Cook pasta, drain, and set aside.

Preheat oven to 350.

Melt butter. Whisk in flour and seasonings. Add milks a bit at a time, whisking constantly. Whisk in onions. Turn heat to medium. When sauce bubbles, cook 2 minutes, whisking constantly. Turn heat to low and cook 10 minutes, whisking constantly, until sauce is thick and smooth. Add cheese a bit at a time, stirring constantly. Cook, stirring, 5 minutes until cheese is melted and thoroughly combined. 

Remove from heat.  Fold in noodles. Turn into casserole. Top with buttered crumb and cheese mixture, if you want. Bake at 350 for 25-30 minutes, until browned.

I added too much cheese and it came out kind of rubbery. In the future, in addition to measuring the cheese correctly, I'll leave off the crumb topping and probably just use a sprinkle of cheese.