Macaroni And Fontina Cheese - cooking recipe

Ingredients

8 ounces macaroni (uncooked)
3 tablespoons butter
1 medium onion (chopped, I use a large onion)
2 tablespoons flour
1/2 teaspoon salt
2 1/2 - 3 cups 1% low-fat milk
1/2 lb Fontina cheese (shredded)
1/2 cup parmesan cheese (freshly grated)

Preparation

Butter 2 quart casserole dish.
Cook macaroni, drain, rinse under cold water, and drain again.
Add macaroni to casserole dish.
Saute onions in butter, over medium heat, until translucent and tender.
Stir in flour and salt, stirring constantly.
Slowly add milk stirring constantly to blend.
Remove from heat.
Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
Mix together gently, and pour into casserole dish, and mix with macaroni.
Top with remaining 1/4 cup Parmesan cheese.
Bake at 350\u00b0 F 30-35 minutes, or until heated through and golden on the top.