Macaroni and Cheese

• 4 cups shell macaroni, uncooked (used almost all of 16 oz pkg)
  
• 1/3 cup butter
• 1 small onion, finely chopped ( I used about 1/4 cup frozen minced finely)
• 1/4 cup all-purpose flour
• 4 cups milk
• 1 tsp kosher or coarse salt
• 1/8 tsp freshly ground pepper to taste
• 1/2 cup freshly grated Parmesan cheese
• 4 cups shredded sharp cheddar cheese (cheese it up more if desired)
• 1- 8oz pkg Velveeta
  

Grease 2 1/2 - 3 qt casserole. Set aside.
Cook macaroni according to package directions; drain and set aside.

Melt butter in large saucepan over medium heat; add onion and cool until onion is translucent and softened. Add the flour and cook, stirring constantly, for 1 minute. Add the milk, salt and pepper. Heat to boiling and cook for 1 minute. Remove from heat.

** We added Velveeta to sauce mixture and it was fantastic!!

Add cooked macaroni and Parmesan cheese to the sauce, mixing well. Spoon half of the macaroni mixture evenly into prepared baking dish and sprinkle with 2 cups cheddar cheese. Spoon on remaining macaroni mixture evenly and sprinkle with remaining 2 cups cheese.

Bake at 350 for 30 min, or until bubbly and lightly browned. Allow to set for 5-10 minutes before serving.

Gotta add more cheese!! When it comes to cheese, "layer" is a better word than "sprinkle".