Macaroni and Cheese

So, um sorry for wimping out on my blogging. Again. One day, my getting better will actually stick like I mean it to. In the meantime, I drafted this awhile ago, and am just now getting around to publishing it for all of my lovely followers (and the rest of the world too, I guess) to see.

One of our very favorite things to eat at our house is mac-and-cheese. And I don't mean any nasty crap that comes all in one box. I mean the good homemade stuff, and ours has a little kick to it. Even Eliza loves the stuff. We can't feed it to the girl fast enough.  Eventually I will get a picture of this, to tempt you further. A few things first. One, I wish I could credit whoever originally came up with the recipe. I got it from my mom, who got it from somewhere. So, thanks, someone! Secondly, please please please read through this one all the way before you try it. It's a little intense the first time you make it, especially if you are on your own in the kitchen. Michael and I like to divide and conquer because there is so much to do.  Lastly, if you are making it on your own, see my tips after the recipe to help. Heck, even if there are 10 of you working on it, read the tips. So that being said, here's the recipe:

Macaroni and Cheese
1/2 lb. elbow macaroni (about 2 cups uncooked), cooked and drained
1 1/2 Tbsp. flour
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. ground black pepper
1/8 tsp. ground red (cayenne) pepper
2 Tbsp. butter
1/2 onion finely chopped
1 clove garlic pressed/minced
2 C. milk
2 C. cheddar cheese, shredded
8 oz. sour cream (1 cup)
1 slice bread, crumbled (or about 1/3 c. bread crumbs)

Combine flour, salt, paprika, black pepper, and red pepper; set aside. Melt butter in saucepan over low heat. Add the onion and garlic. Cook, stirring occasionally for 8-10 minutes or until onion is translucent. Add the flour mixture to onions. Cook, stirring occasionally for 3 minutes. Gradually add the milk. Cook, stirring constantly for 8-10 minutes or until smooth and slightly thickened. Remove from heat and add cheese. Stir until melted.
Place the pasta in a large bowl, add sour cream and mix well. Pour the cheese sauce over the the macaroni and stir to mix. Pour into a greased 2 quart baking dish. Top with bread crumbs. Cook at 350 degrees for 20-25 minutes or until bubbly.

***Tasha's Tips***
1 Start boiling the water for the macaroni before you even think about doing anything else. Trust me.
2. If you can, get the macaroni finished cooking before you start with the rest of the stuff.
3. This is one of those recipes where I very highly recommend buying grated cheese. If you are hand grating your own, start that like two hours before you want to actually start dinner. Or while kids are napping. Whenever. Then put it in a bowl and cover it 'til you are ready to use it. You don't have time while the rest of it is cooking to grate two cups of cheese. Four if you are doubling it. Yikes! Unless you are the guy on Treasure Planet with the changeable hand, and happen to have a grater for that. Then, feel free to grate your cheese whenever.
4. If you want to double this, use a 10-12" saute pan. Nothing else will hold it. And it will barely fit in a 10". Put it in a 9x13 to bake, and I've found that you may need to add 5-15 minutes to the cooking time, just depending on your oven.
5. If you want a little extra heat, add 1/8 tsp more cayenne pepper. You can thank me later.
6. For your own sanity, don't go find a calorie calculator for this one. Just enjoy it. And then go shovel snow for an hour.

I think that's it. Please don't let the recipe scare you. It is so worth making. Although you may hate me later, because Kraft will never 'just do' for you again. You'll be ruined. Enjoy! And please let me know what you think!