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1
Melt the butter in a heavy skillet.
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2
Add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes.
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3
Add the garlic and cook for one more minute-be careful not to brown the garlic.
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4
Whisk the flour in.
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5
Cook while stirring for three minutes.
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6
Uncooked flour tastes bad!
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7
Whisk in the milk.
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8
Continue to stir until the mixture barely begins to boil.
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9
It should be a little bubbly and beginning to thicken.
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10
Add the vinegar while whisking-if the milk is hot it won't curdle and the vinegar brightens up the sauce.
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11
Add salt and pepper to taste.
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12
If you don't want black flecks use white pepper instead.
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13
Add a dash of Tobasco.
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14
Taste then add more if you like.
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15
Stir in the pepperoncinis or jalapenos.
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16
You need to experiment-make this a few times and decide exactly how much of which pepper you like.
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17
Stir in your favorite cheeses.
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18
I like to combine sharp cheddar with a little crumbled bleu.
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19
Swiss is good for flavor but not texture so blend with something creamy like Fontina.
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20
Monterey Jack is very creamy but without a lot of flavor so add something sharp and flavorful.
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21
Pour the macaroni into a large baking pan.
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22
Pour the sauce over and gently mix.
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23
Sprinkle the parmesan and bread crumbs on top.
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24
Bake at 350 degrees until browned on top-about 25 minutes or so.
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25
Let sit for 10 minutes then serve.
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26
You may never even consider boxed mac-n-cheese again.
