I made it with gluten free macaroni, and a basic white sauce that was loaded up with cheddar, muenster and gouda cheese. Some Dave and Barney's seasoning, two bunches of chopped scallions and a bunch of Italian parsley, and 1/2 of a yellow onion, minced. Then, that was sauteed down in the roux prior to making the white sauce. Mixed it all together and into the oven for 30 minutes at 400F. Total amounts...1 pound of uncooked pasta, 1 pint of milk, 3 tablespoons of butter and flour.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
I'm a good home chef, and get frequent comments that I should go into business, but I will not be flattered into that living hell. - Maskirovka
"perhaps...but then again...maybe not..."