Ashbaugh's Macaroni & Cheese

This recipe comes from Jen and Kara's dad Randy.  It's high on flavor and lower in fat than most recipes made with a béchamel sauce.
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• 1/4 medium onion
• 1/4 cup canola or olive oil
• 2 tablespoons sherry
• 3 tablespoons flour (white or wheat)
• splash of milk
• 2 drops red food coloring
• 4-6 drops yellow food coloring
• 2 cups elbow macaroni 
• 1 tablespoon fresh garlic or 1/2 tablespoon powdered garlic
• 2 tablespoons sherry
• 1 tablespoon dry mustard
• 1 teaspoon pepper
• 1 cup milk
• 1 pound cheese, grated

Directions

1. Preheat oven to 375 degrees.
2. In a large pot combine onion and oil, over medium eat cook until transparent/slightly browned.  Add sherry and flour and mix until it becomes a paste, runny.  Stir constantly and cook for 2 minutes.
3. Boil 2 cups of elbow macaroni for 6 minutes.
4. Add a splash of milk and food coloring to paste.  Add garlic, sherry, mustard, pepper.  When starts to thicken, add milk and cheese, whisk.
5. Spray glass 9x13 pan
6. If sauce seems too thick, add a splash more milk.  Looking for medium thick consistency.
7. Wash noodles in colander with hot water.  Combine sauce and noodles.
8. Bake at 375 degrees for 35-45 minutes.  Broil for 3 minutes for crispy crust.