Macaroni and Cheese

A lot of sins have occurred in the name of macaroni and cheese. However, my mom makes a pretty great from-scratch mac and cheese. It definitely takes longer than the Kraft stuff, but I think the end result is well worth it.

5 Tbsp butter
3 Tbsp flour
Black pepper (to taste)
Cayenne pepper (to taste)
1 can cream of mushroom soup
2 cups of milk
1 onion
1 1/2 to 2 cups of grated cheddar cheese
Approx 1/2 box of penne
1 can drained tuna fish (optional)
approximately 1/2 to 3/4 cup of plain bread crumbs
3-4 Tbsp grated Parmesan cheese

Start boiling pasta but take off heat and drain before it is completely cooked.

Over medium heat melt 3 Tbsp butter in a sauce pan and then add diced onion. Saute until soft but not overly brown. Add flour and allow to cook for a minute or two. Add pepper to taste. (We made this last night and accidentally put in more Cayenne than I'd intended, but it gave the dish a good bite without being too spicy). Mix in can of soup.

Turn heat up to high and add milk a little at a time to produce a liquid as opposed to more of a thick paste (You may need to add a dash more than 2 cups). Bring to a boil but do not allow top to skin over, keep stirring.

Lower heat and add shredded cheese a handful at a time. Allow cheese to incorporate before adding more.

Put pasta in a greased 9x9 baking dish. Sprinkle drained and dried tuna over noodles if desired. Pour sauce over pasta and make sure all noodles are under the sauce or they'll end up drying out.

In a very small saucepan, melt remaining 2 Tbsp of butter and add breadcrumbs to make a topping. Sprinkle breadcrumbs over pasta and sauce and then sprinkle with grated Parmesan cheese. Bake in 350 degree oven for 30 minutes.

**Unless you're cooking for a crowd, you'll likely have leftovers. If so, they should be heated VERY gently or the sauce separates a bit. The best way is to reheat in the oven after bringing leftovers to room temperature. In a pinch, the microwave at a low power will also work.