Mom Hundt introduced me to this wonderful dish when John and I first started dating. I have been in love with it ever since. My family is always happy when I make it for them, and your family will be too!  

Variations - You can change up the style of pasta from elbow to penne and use different cheeses for different palates – mild cheddars for mild flavor and smoky cheeses for stronger flavors.

• ¼ C. butter plus 1 Tbsp. butter
• 1 Tbsp. olive oil
• ¼ C. flour
• 1 Tbsp. minced white onion (Vidalia if possible)
• 1 tsp. minced fresh thyme
• 2 C. milk
• 1 tsp. salt
• Dash black pepper
• 3 C. sharp cheddar cheese
• 2 C. white cheddar cheese
• 2 C. cooked and drained elbow macaroni 

On medium heat, melt 1 Tbsp. butter and olive oil. Add onion, fresh thyme until tender and light brown – stirring constantly to avoid burning. Add ¼ C. butter until melted, add flour, salt & pepper to make paste. While stirring, gradually add milk until mixed, then 2 C. of sharp cheddar and 1 C. of white cheddar cheese until melted and thickened. Add cooked macaroni until well mixed. Pour into buttered 1 ½ quart casserole dish. Sprinkle remaining 2 C. of cheese on top of macaroni. Bake at 350 degrees for 25 minutes, or until golden brown on top and bubbly.