• 2 c. uncooked elbow macaroni
• Emeril’s Essence
• ¼ cup butter
• ¼ cup flour
• ½ cup chopped onion
• 1 ¾ cup milk
• ¼ cup Chardonnay
• 2 cups sharp Cheddar cheese
• ½ tsp. salt
• 2 tsp. dill
• ¼ tsp. pepper
• Bread crumbs


Cook macaroni as directed on box.  Set aside.  In a 2-qt saucepan, cook and stir butter, onion, salt, pepper and Essence over medium heat.  AS onion begins to soften, add wine.  Saute onions until slightly opaque.  Blend in flour quickly.  Cook over low heat, stirring constantly for a bout a minute, until flour is completely incorporated.  Remove pan from heat.  Add milk, stir until flour mixture and milk are well blended.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Milk mixture should thicken.  Remove from heat and stir in cheese until melted.  Add dill.  Mix cheese sauce and macaroni together.  Place in 1 ½ qt casserole or loaf pan sprayed with cooking spray.  Top with bread crumbs.  Bake uncovered for 30 minutes at 350 degrees.