½ lb. Elbow macaroni
3 Tbsp. Butter
3 Tbsp. Finely minced onion
¼ cup flour
1 cup milk
1 cup half and half
1 T. Worcestershire sauce
½ tsp celery salt
¼ tsp. dry mustard
¼ tsp. grated nutmeg
1/8 tsp. white pepper
8 oz. extra Cheddar Cheese grated
Paprika for dusting
Oven at 350
In saucepan cook macaroni, drain. Saute onion in butter for 3 or 4 minutes and then stir in flour making a white sauce. Stir until mixture bubbles – about 4 minutes. Add milk and half and half all at once. Raise heat and whisk in remaining ingredients. Cook until thickened – then sprinkle in cheese. Mix until mixture is smooth and cheese is melted. Put macaroni in 1 ½ qt. casserole – pour sauce over and sprinkle with Paprika and bake covered for 25 minutes, then uncover for 10 minutes.