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Preheat oven to 400F.
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Grease a 8x8 in.
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casserole dish with softened butter our spray with nonstick cooking spray, set aside.
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In a large sauce pan cook macaroni according to package directions, drain in colander and set aside.
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In the same sauce pan, melt butter with olive oil over med heat.
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The olive oil helps prevent browning of the butter.
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Stir in chopped onion and cook until translucent, stirring occasionally.
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About 2 minutes.
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Add flour stirring with whisk constantly for about 2 minutes more (to cook flour).
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Gradually pour in half and half, whisking constantly.
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Stir in salt, pepper and cayenne.
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Bring to a low boil and continue boiling for 2 minutes.
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Still whisking constantly.
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You must use half and half to truly accomplish a rich, creamy sauce.
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You could use milk if you want, but milk alone just doesn't cut it.
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Reduce heat and gently simmer (stirring constantly, you guessed it) for 10 minutes to thicken.
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Add shredded cheese a handful at a time.
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Whisking to incorporate each addition.
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Simmer, stirring, an additional 5 minutes, or until all cheese is melted.
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Turn off heat.
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Return macaroni to sauce pan and gently fold into cheese sauce.
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Adjust seasoning to taste.
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I usually need to add a little more salt once the pasta is added (up to another 1/2 tsp), and sometimes add extra cayenne if we want a little extra kick.
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Transfer to casserole dish.
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Now is where you add the topping if you want a little crunch.
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In a small bowl toss panko breadcrumbs with olive oil to coat.
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Sprinkle over top of mac n cheese.
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Bake, uncovered, 20 minutes or until top is golden brown and edges are bubbly.
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Notes: It is important to use extra sharp cheddar (or a mixture of sharp, strong cheeses) in order to really taste the cheese.
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Milder cheeses are not strong enough to truly provide a rich, cheesy flavor.
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I like using Kraft Shredded Triple Cheddar with a touch of Philly.
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If I feel like shedding my own I will get a block of good quality Vermont extra sharp white cheddar.
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If you want it extra, super cheese add up to an extra cup of cheese to your sauce.
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It's ok.
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I won't tell.
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;-)
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Substitutions and mix-ins: you can sub 1/4 cup sliced leeks for the onion, or omit this ingredient completely (although I say keep it).
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Can also sub nutmeg for cayenne, these brighten all the flavors and bring it all together (i would not use both).
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For variations in flavor, mix in about 4 slices crispy, crumbled bacon or 1/2 cup frozen spinach, thawed and drained with all excess liquid squeezed out when you sure in pasta.
