Preparation / Directions:
CREAM SAUCE: Melt butter over medium heat and stir in unsifted flour mixed with dry mustard. Slowly add milk. Whisking all the time, temporarily remove from heat so thickening does not go too quickly and possibly lump up. Return to heat to thicken while adding remainder of milk. Heat and stir until medium-to-thick cream sauce is the result. Mix in Lea and Perrin and remove from heat. Set aside and prepare macaroni.
MACARONI: Put two quarts salted water into large stew pan and bring to a boil. Slowly add and stir macaroni so as not to stop boil. Cook for 8 to 10 minutes or until chewy-tender, sort of al dente if you will. (Al dente means "to the tooth" or "as you like it.") Stir occasionally so that it doesn't stick. Drain macaroni and mix with cream sauce. Mix in onion, salt, pepper, red pepper, and garlic chips to taste. Put half the mixture into a 1 or 1 1/2 quart casserole. Sprinkle half of the grated cheese over macaroni mixture. Add the rest of the macaroni mixture and top with balance of grated cheese. Break pats of butter into small pieces and distribute evenly over top of casserole. Cook covered for 30 minutes in preheated, 350-degree oven. Remove cover and cook for an additional 15 minutes or until a nice golden brown. TIP: You may want to omit the red pepper, but I think it gives it a little "zip." Try i