LEFTOVER UBER CHEESY MACARONI AND CHEESE
3 tablespoons butter
¼ cup onion, minced
3 tablespoons flour
2 ½ cups milk
½ teaspoon salt
⅛ teaspoon pepper
3 cups leftover cheeses, shredded (cheddar, Monterey jack, pepper jack, gouda, Jarlsberg, etc…)
½ cup grated parmesan cheese
5-ounces soft herb and garlic cheese (such as Boursin or Alouette or cream cheese works too!)
1-pound elbow macaroni, cooked to al dente via package directions
½ teaspoon paprika
1 tablespoon fresh chopped parsley (optional)
Preheat oven to 350°.
Melt the butter in a large saucepan and cook the onions until they are soft, about 2 minutes. Add the flour and stir until all of the flour is absorbed and a bubbly roux forms. Add the milk and whisk until the sauce thickens. Add salt, pepper, and cheeses. Cook, stirring, until the cheeses are melted and the sauce is smooth.
Add the cooked elbows to the cheese sauce and stir to combine. Eat now or pour into a greased, 2-quart casserole dish, sprinkle with paprika and bake for 20-30 minutes until lightly browned on top if you like the crispy top. Garnish with parsley.