Cheese sauce too onion-y. Help!
Making Alton Brown's mac and cheese for Thanksgiving - decided to boil pasta and make bechamel cheese sauce the night before, and store them separately before mixing immediately tomorrow before baking in a casserole. Slight problem upon tasting the sauce at midnight - it is way too onion-y. Strained the sauce of chopped onions in a last ditch attempt, as I know onions grow stronger as they sit. Is there any way I can salvage?