Based on Dorinda Hefners Recipe
8 ounces macaroni
1/2 cup Butter
2 tablespoons onion — minced
2 tablespoons flour
1 cup evaporated milk
1 cup cream
2 tablespoons mayonnaise
10 ounces white chedder cheese — grated
3/4 cup Romano cheese — grated
2 large egg — lightly beaten
1/2 cup bread crumbs
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
salt and white pepper
Preheat oven to 350.
Spray 2 Quart casserole dish with Pam non stick spray.
Bring large pot of salted water to boil.
Add Macaroni and cook until al dente.
Drain and set aside.
In heavy bottom pot melt butter and sauté onion until soft.
Add flour and continue to sauté for about 5 minutes.
Add garlic powder, mustard salt and pepper.
Blend in evaporated milk, then cream and then the mayonnaise.
Finally blend in the cheddar cheese.
Stir the eggs evenly throughout cooked macaroni.
Mix the macaroni with cheese sauce and mix 1/2 cup of Romano cheese through macaroni and pour into greased casserole.
Sprinkle the top liberally with romano cheese and bread crumbs.
Bake in oven 20-25 minutes until top is lightly browned.
Allow to cool slightly before serving.
Yield: 5 servings