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1
Saute onions, on low heat, in 1 tbsp of butter until just tender, but not brown. Set aside.
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2
In a large pot, add 1 tbsp salt to the boiling water, and cook pasta until al denta. Drain, but do not rinse.
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3
While the pasta is cooking, prepare the sauce.
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4
In a microwave safe measuring cup, mix the half and half with the milk, and heat for 2 minutes on high, in the microwave. Let sit in the microwave until ready to use. (This step is not crucial, but the sauce will thicken faster when using warmed milk.).
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5
Preheat oven to 350*. Spray a large casserole dish with cooking spray and set aside.
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6
In a medium sized saucepan, using medium heat, melt 1/4 cup of butter along with the black pepper. Once bubbling, sprinkle with 1/4 cup of flour. Allow a few moments for the fat to absorb the flour, then stir to combine. Carefully stir the warmed cream/milk into the butter/flour mixture and cook until thickened. This generally takes about 10 minutes on my stove.
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7
Remove from heat, and stir in the onions, hot chili sauce, ricotta cheese, and the 2 cups of shredded cheddar. Stir until the cheddar has melted. Taste, and add the optional salt if needed. Depending on your taste, you may also opt to increase the amount of hot chili sauce as well.
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8
Pour the sauce over the drained pasta and gently stir. Pour into the prepared casserole dish.
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9
Mix together 1 tbsp melted butter with the corn flake crumbs. Sprinkle over the pasta and top with the 1/4 cup shredded cheddar.
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10
Bake for 35 minutes or until the sauce is bubbling.
