Vidal Blanc Mac & Cheese
- 1/4 cup Old York Cellars Vidal Blanc
- 1 1/2 cups elbow macaroni
- 1/4 cup chopped onion
- 3 tbsps butter or margarine, melted
- 3 tbsps all-purpose flour
- 1 3/4 cups milk
- 1/2 tsp salt
- 1 pinch of pepper
- 1 1/2 cups Cabot Sharp Cheddar Cheese, shredded
- paprika to taste
Cook macaroni according to package directions (do not use salt).
Drain pasta and set aside.
Saute onion in butter in a heavy saucepan. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly.
Gradually add milk and Old York Cellars Vidal Blanc. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat; add salt, pepper, and Cheddar cheese. Stir until cheese melts. Add macaroni; mix well.
Pour into a lightly greased 2-quart casserole dish. Sprinkle with paprika and cover. Bake at 350F for 15 minutes; then uncover and continue baking another 15 minutes.