-
1
Preheat your oven to 325 degrees.
-
2
Begin by boiling 4 quarts of water and cooking the elbow pasta until al dente (8-10 minutes).
-
3
While doing so, in a medium saucepan, melt the butter on medium-low heat.
-
4
Once melted, whisk in the flour until combined.
-
5
Next, whisk in 1 cup of milk and combine well with the four mixture.
-
6
Turn up the heat to medium-high.
-
7
Now whisk in 2 cups of the shredded cheddar cheese into the saucepan until well combined with the milk mixture.
-
8
Keep alternating 1 cup of milk to 2 cups of shredded cheddar cheese, whisking all the while, until a sauce begins to form.
-
9
Reduce the heat to low and continue to whisk until the cheese sauce thickens.
-
10
Youll know when it is ready when the sauce coats a spoon and drips off only a little bit.
-
11
When the cheese sauce is finished remove from the heat and set aside.
-
12
After the pasta has been drained, return it to the pot and pour in the cheese sauce, dried chopped onion, parsley flakes, and 1/2 cup of the shredded parmesan.
-
13
Stir, coating the pasta well; then put the mixture into a 13 x 9 baking dish.
-
14
Sprinkle the top with the remaining parmesan and bake for 45 minutes to an hour.
-
15
Serve with rolls or a salad.
-
16
Enjoy!
