MAC-N-CHEESE
Serves 4.

1 lb	pasta of your choice, drained and hot
4 oz	gruyere, shredded
8 oz	extra sharp chedder, shredded
2 c	whole milk
4 tbs	butter
4 tbs	wondra flour, or a light roux made with the above butter.
1 tsp	paprika
2 tsp	dijon mustard
1 tsp	kosher salt, or .5 tsp table salt
2	small white onions, diced fine.
2	cloves garlic
2 tbs	butter
1/2 tsp	red pepper (optional)

Sautee onion and garlic in 2tbsp butter until the onions are soft,
about 5 minutes. Set aside.

Bring milk and butter to a slow boil. Whisk in wondra flour and
spices. Boil slowly stiring often for 15 minutes or until flour
taste has disappeared. Add onion and garlic from above. Turn heat
off and whisk to cool slightly.  Add cheese slowly until melted.
Add sauce to pasta.

-optional-

1/2 c	panko bread crumbs
2 tbsp	butter

Heat oven to 350.

Stop cooking the pasta short of "al dente."

Melt butter in saute pan. Brown panko in butter.

Put mac-n-chz from above into a 9x13 baking pan. Spread panko
crumbs over top.  Bake 30 minutes.