Macaroni and Cheese

I didn't have time to run to the grocery store when I got home from work today.  So I picked up my book: "Cook this, not that" to look for a recipe that used normal everyday ingredients.  I found this Macaroni and Cheese recipe.  It looked so good.  And actually, I have to admit, I've never eaten Kraft Macaroni and Cheese from a box.  The color of neon orange always reminded me of a radioactive material.  The recipe below makes 6 servings.

Ingredients:
2 Tbsp butter
1/2 yellow onion, minced
2 Tbsp flour
3 cups milk
2 cups shredded extra-sharp Cheddar
salt and black pepper
1 lb pasta (we used spirals)
1/4 cup chopped Jalapenos (we used ground red pepper, to taste)
2 oz prosciutto or ham, or bacon (we left this out)
1/2 Panko bread crumbs
1/4 cup grates Parmesan

How to make it:
1.  Preheat the oven to 375F.
2.  Melt the butter in a large saucepan over medium heat.  Add the onion and cook until soft and translucent (but not browned), about 3 minutes.  Add the flour and stir to incorporate into the butter.  Pour in the milk a few Tbsp at a time, using a whisk to incorporate the flour and prevent lumps from forming.  When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken.  Stir in the cheese and season with salt and pepper.
4.  Cook the pasta according to directions on package to al dente.  Drain the pasta and return to pot.  Add the cheese sauce, jalapenos (we added ground red pepper), and prosciutto and stir to fully incorporate.  Divide the mixture among 6 individual ramekins, or one large baking dish.  Top with the bread crumbs and Parmesan cheese.
5.  Bake for 10 minutes.  Turn the broiler on and broil for 3 minutes until crumbs are golden brown and crispy.  Enjoy!

Jason's Rating: 6/10
Beth's Rating: 8/10

Nutrition:
587 calories (versus Thee Cheesecake Factory's 1462)
20g fat (12g saturated)
50mg cholesterol
1000mg sodium
71g carbohydrates
2g fiber
10g sugar
29g protein