đź“‹ Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Elbow macaroni | 1 cup (115g) | Cooked al dente |
| Minced onion | 1 tbsp | Adds subtle flavor |
| Butter | 1 tbsp | For the roux |
| All-purpose flour | ½ tbsp | Thickens the sauce |
| Whole milk | 1 cup (240ml) | Warmed slightly |
| Processed cheese | 4 oz (115g), grated | Melts smoothly (e.g., American cheese) |
| Salt | Pinch | To taste |
| Dry mustard powder | Pinch | Optional, adds depth |
| Ground white pepper | Pinch | Milder than black pepper |
For the Topping:
- Fresh breadcrumbs – ½ cup (65g)
- Butter – ¾ tbsp (melted)
Pages: 1 2
