8 oz dry pasta (elbow macaroni, radiatore or rotini, or whatever you have that’s similar)
4 Tbl butter (the real stuff)
3/4 C bread crumbs
1 medium onion, chopped (I like large chunks)
1 Tbl flour
1 tsp salt
1 tsp dry mustard (I like mustard)
dash pepper
2 C non-fat milk
12 oz shredded sharp cheddar (or mix of mostly cheddar with other cheeses)

Cook pasta as label directs; drain. Preheat oven to 350 F. Grease a 2-quart casserole. Melt 2 Tbl of the butter in a small saucepan over medium heat. Add the bread crumbs and toss to coat; set aside.

Melt the remaining 2 Tbl of butter in a medium saucepan over medium heat. Add the onion and cook until tender, about 5 minutes. Stir in flour, salt, mustard and pepper until blended. Slowly stir in the milk. Cook until smooth and slightly thickened, stirring constantly. Lower heat, add cheese and continue stirring until cheese is melted. Remove from heat.

Place drained pasta in the casserole. Pour cheese mixture over pasta. Sprinkle crumb mixture over the top.

Bake 20 minutes or until bubbly and bread crumbs are golden. Makes about 4 servings. Recipe may be halved or doubled. Reheats well in microwave.

Try your own varieties: Add veggies or meat, try different cheeses, add nutmeg or chili pepper (or both), have fun!