Saffron Scented Mac and Cheese

Kitchen Notes: The saffron in this dish is quite subtle and the regular and cayenne peppers can overpower the saffron if you are not careful. *I* personally love the spicy addition of the peppers to this dish, but want to make sure it's understood that it's better to leave out the cayenne pepper completely, if you want the true nature of the saffron to come through.

Ingredients:
1 pound elbow pasta
1 onion, finely chopped
5 + 2 Tablespoons butter
1/3 cup flour
5 cups low-fat milk
1- 8-ounce package low-fat cream cheese, cut into pieces
1- 8-ounce package shredded sharp cheddar cheese
Small pinch saffron threads
3 Tablespoons hot water
Salt and pepper to taste
cayenne pepper (optional, see kitchen notes.)

Method:
An hour or so before you plan to make the macaroni and cheese, grind your saffron threads into a powder using a mortar and pestle. In a small bowl combine the ground saffron and 3 Tablespoons of hot water and allow to steep. This will help evenly distribute the saffron throughout your dish and leave you with a lovely vivid yellowish color.

In a large pot of boiling, salted water, cook the pasta until al dente, about 8 minutes. Drain, then return to pot.

Meanwhile, in a large, deep skillet, cook onion in 2 Tablespoons butter over medium-high heat until the onion is softened. Transfer the onion to a bowl and set aside.

Melt the remaining butter in the skillet, whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk and bring just to a boil. Lower the heat to medium-low and simmer, stirring often, until thickened, 1 to 2 minutes. Add the cream cheese and cook, stirring constantly, until just melted. Remove from the heat and stir in the cheddar cheese, a handful at a time, until smooth. Stir in the cooked onion and saffron water.

Add the cheese sauce to the pasta and stir until combined; season with salt, pepper and cayenne to taste.

Serves: 6 as a main dish, 10 as a side dish.