Recipe courtesy of Judy's Kitchen ( 
Rating:  9.5 out of 10


3 quarts boiling water

8 oz. dry, uncooked elbow macaroni

1 tsp. Morton kosher salt

3 Tbsp. unsalted butter

1/4 cup minced onion

1 tsp. minced garlic 

2 Tbsp. flour

1 tsp. Diamond kosher salt, or to taste

1/2 tsp. paprika

2 cups milk 

1/4 cup minced roasted red pepper

1-1/4 cups grated extra-sharp aged cheddar

1/4 cup Parmesan cheese, or Parmesan and Romano mixed

3/4 cup Havarti cheese with jalapenos

Heat oven to 400F.  Add macaroni and salt to boiling water and cook, stirring often, according to package directions, reducing cooking time 2 minutes.  Drain macaroni in a colander.

Using same pan that the macaroni cooked in, melt butter over medium heat.  Add onion and cook, stirring, till softened, about 3 minutes.  Add garlic and cook, stirring, another minute.  Stir in flour, salt and paprika, then gradually blend in milk, stirring till sauce is smooth and thick.  Remove from heat and stir in roasted red pepper and cheeses.  Arrange macaroni and cheese sauce in layers in a 6-cup buttered casserole.  Bake till toasted on top, about 15-20 minutes.  Yield:  4-6 servings