Mac N' Cheese

My FAVORITE Mac N' Cheese
Recipe by: Emily

2 cups Elbow Macaroni
1 medium Onion, sliced thin and chopped
1 TBS Garlic Salt
1 can Chedder cheese soup
1 1/2 cans milk
1 cup Shredded Italian Cheese
1 cup Shredded Mild Chedder Cheese
3 Tbsp Butter
Salt
Freshly Ground Black Pepper
2 cups Bread Crumbs, I like to use coarse brioche crumbs best

1. Cook macaroni according to directions on the package to al dente. Drain pasta and set aside in a large bowl.
2. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together add the chopped onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened about 15 minutes. Preheat oven to 400 degrees.
4. Use the same skillet that you cooked the onion in to make the sauce, it will deglaze the pan. Higher heat to medium, add 2 tablespoons of butter to the skillet and melt. Add 1 1/2 cans milk and cheddar soup to the mixture and whisk while continuing to cook. Once the milk mixture begins to thicken and bubble add the shredded cheeses and continue to whisk until the cheese has melted, about 3 minutes. Taste cheese sauce and season with salt and pepper to taste.
5. Pour the cheese sauce over the macaroni mixture and mix well. Pour macaroni mixture into a 9x13 inch baking dish and top with 2 cups of brioche bread crumbs. Bake for 20-25 minutes, until bread crumbs are browned and the macaroni is bubbly. Allow to sit for 5 minutes before serving, enjoy!