Macaroni and cheese made from scratch with onion, cheddar cheese and dry mustard.
INGREDIENTS (for 6 servings):
- 8 ounces macaroni
- 4 tablespoons butter
- 3/4 cup dry bread crumbs
- 1 small onion, minced
- 1 tablespoon all-purpose flour
- salt and pepper to taste
- 1/4 teaspoon dry mustard
- 1 1/2 cups milk
- 2 cups shredded Cheddar cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Grease a 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, melt 2 tablespoons butter. Remove from heat and toss with breadcrumbs. Set aside.
In a medium saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in onions and cook until translucent. Stir in flour, pepper, salt and dry mustard. Add milk, and stir constantly, until thickened. Remove from heat and stir in cheese. Place macaroni in prepared casserole. Pour cheese mixture over macaroni and top with bread crumb mixture.
Bake for 20 minutes, or until top is golden and bubbly.