This is a recipe I first tried out last winter inspired by what I saw here.
1 cup pasta (pipette/elbow macaroni)
1 Tbsp butter
½ onion, chopped finely (optional- I only used this since I had a small piece in the refrigerator)
2-3 cloves garlic, crushed and chopped up
Red pepper flakes
2 Tbsp all-purpose flour
1 ½ cups milk (I only buy 2%, so that's what I used)
A sprig of fresh rosemary, chopped
1 cup Gouda cheese, freshly grated (I used this)
½ - ¾ cup breadcrumbs
Preheat oven to 350 degrees F. Line an 8 x 8-inch baking dish with foil and grease with oil/butter.
I had a lot of stale Italian bread and decided turn some of it into bread crumbs. For this, just place bread in a food processor, and pulse a couple of times to get coarse crumbs.
Bring a saucepan of salted water to a boil and cook pasta until al dente. Drain off excess water and rinse under cold water.
Meanwhile, melt butter in another pan over medium heat. Add garlic, chopped onions, red pepper flakes, salt and pepper. Cook till onions soften.
Add the flour and cook till its raw smell disappears. Gradually add milk, chopped rosemary, some more salt and pepper, stirring constantly until blended. Cook on medium heat for a while until the roux thickens Add cheese; stir until melted.
Add cooked macaroni to the cheese sauce, stirring until well blended. Pour the mixture into the baking dish. Top with breadcrumbs. Bake at 350° F for 12-15 minutes or until bubbly. Serve hot.