Mom's Classic Macaroni and Cheese

I'm away from home for a bit, but I haven't stopped cooking. For the past few days I've been making my culinary creations in my parents' beautiful, large and well-equipped kitchen. It's quite a treat, but every cook needs a break, so tonight I'm proud to present good old-fashioned macaroni and cheese made by my Dad using my Mom's classic recipe. Or at least, it's nearly a classic version, as I requested my Dad substitute cornmeal for the bread crumbs. Cornmeal or bread crumbs, you can't go wrong with this winning comfort food.

Mom's Classic Macaroni and Cheese

Recipe by Lisa Turner Published on June 13, 2007 Simple, classic homemade macaroni and Cheddar cheese with a bread crumb topping Preparation: 15 minutes Cooking time: 50 minutes Print this recipe Ingredients: 2 cups dried macaroni 4 tablespoons butter 1 onion, finely chopped 1/2 teaspoon sea salt 3 tablespoons unbleached white flour 1/2 teaspoon fresh cracked black pepper, or to taste 2 cups milk 1 cup shredded Cheddar cheese Topping: 1 tablespoon butter 1/2 cup bread crumbs or cornmeal 1/4 cup shredded Cheddar cheese Instructions: Cook the pasta according to the package instructions and drain. Melt the butter over medium heat in a medium saucepan. Stir in the onions, flour, salt and pepper. Add the milk and cook, stirring frequently, until the sauce boils and thickens. Next add the cheese and stir to melt. Combine with the macaroni and then transfer to a 2-quart (2-litre) casserole dish. In a small saucepan, melt the butter for the topping over low heat. Remove from the stove and stir in the bread crumbs or cornmeal until well combined. Stir in the cheese. Sprinkle the topping over the top of the pasta in the casserole dish. Bake in a 350°F oven for 30 minutes or until the cheese is melted and begins to brown. Serve hot or warm. Makes 4 to 6 servings