INGREDIENTS:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 tablespoons grated onion
• 1 clove garlic, minced
• 2 cups 2% milk
• 2 cups shredded cheese of your choice (such as gruyere)
• Salt and pepper
• 8 ounces dried pasta (such as pipette) cooked in boiling salted water
• Buttered bread crumbs

METHOD OF PREPARATION:

1. In a 2 quart sauce pan, melt the butter. Add the flour, onion and garlic; stir together.
2. Add the cold milk and stir over medium heat until the mixture thickens slightly.
3. Season with salt and pepper. Stir in the cheese a little at time.
4. Combine the cooked macaroni with the cheese mixture and put into a buttered or sprayed baking dish. Sprinkle with bread crumbs and bake at 350 degrees about 15 minutes until bubbly.

I like to serve this with ‘Harvard’ style beets. This recipe is reasonable, filling, colorful and delicious.

Cooking with Class airs on NBC 10 is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

The following recipes were featured during "Marathon Week," April 28, 2008 and were presented by Chef Peter Kelly, associate instructor.