•3/4 lb dry elbow macaroni
•2-cups of whole milk
•1-cup of half n half
•1.5 lb of shredded cheddar cheese DO NOT USE PRE-SHREDDED.
•1/4-lb yellow cheddar shredded for topping
•1/4-cup of minced onio
1-cook your pasta till done and strain it
2-in a large pot on low heat melt the butter then sauté the onion u til translucent.
3-whisk in the flour and continue to whisk until this thickens do not burn it
4-add the milk, half n half and continue to whisk until this thickens
5-add the 1.5 lb of shredded cheddar and mix it until the cheese is melted
6-add the strained pasta and fold it into the cheese sauce until fully combined
7-pour this onto a 9×13 buttered baker, top with the 1/4 pound of shredded cheddar and parsley
8-place into a 350 degree pre heated oven for 15 minutes just until the top begins to brown
9-remove and let sit 10 minutes before serving