recipe: macaroni and cheese

another comfort food dinner for an ugly night - dregs of a hurricane moving up the coast. 45 and rainy all day. mama, if she reads this, will be disappointed to see that this is a bechamel mac and cheese. i was raised in a custard-based mac and cheese family, so this is a bit apostate.

assembly:
12oz pasta
1 small onion, chopped fine
2 green cayenne peppers, chopped fine (they were kicking around the fridge; they're not vital)
3 T butter
2 T flour
2 C milk or cream or a mixture (i used up the rest of the light cream in the fridge)
1 T dijon mustard
salt
pepper
1/2lb sharp cheddar, grated (or whatever you have lying around; don't use crappy cheese)

preheat your oven to 450*. start a pot of salted water boiling. cook your pasta while you're making the sauce - cook it a little harder than al dente. anyhow. heat the butter in a medium saucepan. fry the onion and peppers until softened and beginning to caramelize. add the flour and cook a minute or two, until barely beginning to brown. add the milk in two steps, allowing the sauce to thicken slightly between additions. once the bechamel is beginning to thicken add the mustard, followed by the cheese. turn off the the heat - stir until the cheese is fully melted. season to taste. stir in your drained pasta.

finish:
1/4lb sharp cheddar, grated
1/2C panko
salt
pepper

mix your topping together. dump your sauced pasta into whatever oven-safe baking dish you have to hand. top. bake in your preheated oven until nicely browned on top - about 20 minutes, give or take. don't burn your mouth.

serves two, with leftovers.