Ingredients

• 2 cups elbow macaroni
• 0.25 cups butter , divided
• 1 small onion , chopped
• 2 tablespoons all-purpose flour
• 1.5 cups milk
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon Worcestershire sauce
• 0.25 teaspoons hot pepper sauce , such as Tabasco®
• 1 teaspoon prepared yellow mustard
• 2 cups shredded Cheddar cheese
• 0.25 cups grated Parmesan cheese
• 1 cup shredded Cheddar cheese
• 0.25 cups grated Parmesan cheese
• 1 cup dry bread crumbs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with 1/2 of the butter.
3. 3 While macaroni is boiling, melt remaining butter in a saucepan over medium heat. Stir in onions, and cook until they begin to soften, about 3 minutes. Stir in flour, and cook 5 minutes longer. Add milk and bring to a simmer, stirring frequently. Cook and stir until milk has thickened, about 10 minutes.
4. 4 Once thick and smooth, stir in salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups Cheddar cheese, and 1/4 cup Parmesan cheese. Stir until cheeses have melted, then stir in macaroni until evenly coated. Scrape into the prepared baking dish and smooth the top. Toss remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with bread crumbs in a mixing bowl. Sprinkle evenly over macaroni.
5. 5 Bake in the preheated oven until macaroni is hot and crust is golden brown, about 30 minutes.

Nutrition per serving