This Mac & Cheese recipe is based on the Kraft 1920’s advertisement recipe found in magazines at that time. I updated it a bit to give it a bit more flavor zing!  Mom Hundt introduced me to a similar version when John and I first started dating. I have been in love ever since. My family is always happy when I make this for them, and yours will be too!  

• 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. (You can vary the cheese for different tastes. Substitute Smoked Gouda or Pepper Jack, or other cheeses, for the white cheddar.)