Macaroni & cheese

Boil 1# of noodles (elbows are good- I use rotini) until nearly done. Drain. While the noodles are cooking, make cheese sauce:

In a large saucepan, heat 1/2 cup butter & 1 Tblsp. vegetable oil. When hot, add:

1-1/2 cup minced onion & saute until very soft & caramelized, making sure it doesn't burn.

Stir in a few Tblsp. flour (3-4) - stir well. Cook for 5 min. over low heat. Slowly stir in 2 cups cream (half & half) and a cup of milk. Stir well and cook over low heat until it begins to thicken. Season with salt, (heavy on the )pepper, 1/4 tsp. garlic powder, 1 tsp. of Emeril's Original essence (or seasoned salt-on the spicy side), 1/8 teasp. cayenne.

Cut up 2-1/2 cups velveeta-type cheese and stir into the hot milk mixture. Keep heat on low, stirring now and then. Stir in 2 cups grated cheddar cheese, 1 cup grated smoked gouda, 1 cup grated colby-jack cheese and stir well. After cheeses are melted and thoroughly mixed & heated, stir in 2-1/2 cups of heavy (whipping) cream mixed with 2 beaten eggs. Stir, taste- check for seasonings & add more S & P if needed.

Combine the cheese sauce with the cooked, drained noodles. It'll look a little soupy but the noodles will absorb the sauce. Spoon into a greased 9x13" pan - sprinkle the top with grated colby-jack cheese (a cup or however cheesy you want to go here)... bake on center rack of oven at 350 for 40 minutes or until the top is golden. Kick up the temp to 400 and leave it in for another 5 minutes if you want the top more golden-brown.