1.
In a heavy saucepan, melt butter then add the onions and saute until wilted.
2.
Add flour then cook over low heat until it thickens. Whisk in fresh milk and whole peppercorns. Simmer for 5 minutes.
3.
Mix in Hunt's Parmesan Cheese Spaghetti Sauce and cook for 10-15 minutes more or until sauce has thickened, and then add parmesan and cheddar cheese.
4.
Stir well until all the cheese has melted. Reserve some sauce for topping. Toss the elbow macaroni into the sauce and spoon into baking casserole.
5.
Top with remaining sauce and sprinkle with more cheese. Bake for 15 minutes or until the top turns brown.
