Macaroni and Cheese

This version of macaroni and cheese, although certainly neither low in fat nor calories, both freezes and microwaves well.  A variety of flavors and cheeses go well with this recipe.

Sautee:

6 tbsp butter
1 finely diced medium onion
1 tsp salt

Cook until the onions are translucent but have not begun to brown.  Then add:

1/4 cup flour

Stir constantly until the flour has coated the onions, cooked through, and barely started to brown.  Then add:

1 cup wine

Cook until the alcohol has burned off and the liquid has somewhat reduced.  Then add:

3 pounds sour cream (!)
1 egg
1 tbsp dry mustard
1 tbsp paprika
1 tbsp Tony Chachere
lots of black pepper
more salt to taste

Incorporate the egg very quickly into the sour cream and then the rest of the sauce before it can cook. You don't want to get the sour cream too hot so cook, stirring frequently, until it starts to sputter.  Then add:

12 oz grated cheddar cheese

Stir until the cheese has melted.  If the pasta isn't ready, turn off the heat until it is.   You may have to warm it up again if it gets too cool.  Add:

1 pound pasta, cooked to the minimum recommended cooking time.  It should be a little crunchy.

Stir combined and then put into a greased 9X13 pan.  Sprinkle over the top:

3 oz grated cheddar cheese

Sprinkle over that:

1/2 cup breadcrumbs

This can sit for a while on the counter or overnight in the refrigerator.  If chilled, bring back to room temperature before baking.  Bake at 350 for 35-40 minutes until the top is golden and bubbly.  Bon appetit!