Vincente's Macaroni and Cheese

1. 1

   Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

2. 2

   Once the water is boiling, stir in the macaroni, and return to a boil.

3. 3

   Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.

4. 4

   Drain well in a colander set in the sink.

5. 5

   Melt the butter in a skillet over medium heat.

6. 6

   Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

7. 7

   Reduce heat to low, then stir in the flour, mustard, and salt until thoroughly combined.

8. 8

   Gradually stir in the milk, then increase heat to medium-high and simmer until thickened, stirring constantly, about 3 minutes.

9. 9

   Stir in the Cheddar cheese and black pepper until cheese is melted and the sauce is smooth, about 3 minutes.

10. 10

    Stir in the macaroni until well-coated and heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.