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SERVES:
4-6

INGREDIENTS:

1 pound elbow macaroni
4 Tbs butter
1/2 small onion, finely diced (1/4-1/3 cup total)
1/4 cup all-purpose flour
1-2 tsp Dijon mustard
1/2 cup dry white wine
3 cups milk
12-ounces grated cheese (cheddar is good…see hints below)
Black pepper to taste (optional)

Approx. 1/3 cup dried breadcrumbs tossed with 3-4 tsp olive oil

PROCEDURE:

Get a pot of water going for the pasta and preheat the oven to 350 degrees.
As soon as the pasta water comes to a boil, add the 1 pound of elbow macaroni and stir that around.

Next, melt 4 Tbs butter in another large heavy bottomed pot and saute 1/2 small diced onion to soften.

At that point, sprinkle in 1/4 cup all-purpose flour....stir it in and cook it along for a minute or two.

Then add 1 heaping tsp Dijon mustard and 1/2 cup white wine and cook that until the wine is absorbed or evaporated.

At that point, add 3 cups milk and bring it up to a simmer...using a whisk to incorporate the flour as you go.

Keep your eye on the pasta and drain that when it is done and, when the milk comes up to a simmer, turn the heat down a bit and add the 12 ounces of grated cheddar cheese……stir it in, let that melt and turn the heat off.

Add the well drained cooked macaroni to that, toss to coat and transfer that to an oven proof casserole dish.

Toss the dried breadcrumbs with a little olive oil, sprinkle that over the top of the pasta and place the dish on a baking tray on the center rack of the preheated oven.

Since it is already nice and hot to begin with, it won't take much more than 20-25 minutes to bake....you want it to be bubbling a little bit and lightly browned on top.

HINTS:

Serve with a simple side salad for a complete meal.

Use any cheese you like, as long as it has good melting quality.
If you like, you can use 8 ounces of cheddar and 4 ounces of Velveeta.

Try using a deep 9 x 13-inch baking dish instead of a deep casserole if you want……it may even take a little less time to bake.