Dimepiece Mac-and-cheese

French-fried onions and a sprinkle of scallions kick up the flavor of Sunny’s out- of-thisworld cheesy casserole 2 Tbs. unsalted butter 1⁄ cup grated onions 2 1 Tbs. Worcestershire sauce 1 Tbs. all-purpose flour 1 tsp. hot Hungarian paprika Kosher salt Freshly ground pepper 6 cups half-and-half, at room temp. 8 oz. whipped cream cheese 4 cups shredded Italian 5- cheese blend, 16 oz. 2 cups shredded Mexican 4- cheese blend, 8 oz. 1 lb. elbow macaroni, cooked to al dente 1 cup canned French-fried onions, coarsely chopped 3 scallions, white and green parts, finely chopped

Heat oven to 350°F. Butter 13"x9" baking dish with 1 Tbs. butter. In pot over medium heat, combine remaining 1 Tbs. butter with onions, Worcestershire, flour, paprika and a few pinches of salt and pepper. Cook 2–3 min., stirring; stir in halfand-half and cream cheese. Cook until mixture begins to simmer, stirring occasionally.

Mix cheese blends. In large bowl, combine macaroni with 4 cups cheese. Pour sauce over macaroni; stir until macaroni is completely coated with sauce. Pour into baking dish. Toss fried onions with remaining 2 cups cheese; sprinkle over top. Bake 20–25 min. until cheese is melted and bubbly. Sprinkle with scallions. Servings: 10. Kitchen time: 20 min. Total time: 50 min. Calories: 707 Protein: 28g Fat: 46g (27g. sat.) Chol.: 131mg Carbs.: 49g Sodium: 765mg Fiber: 3g Sugar: 8g