VINCENTE'S MACARONI AND CHEESE

Vincente's Macaroni and Cheese image

Non box-like comfort food!

Provided by ladykeys

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 (8 ounce) box elbow macaroni
1 tablespoon butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 teaspoon dry mustard
¼ teaspoon salt
1 cup milk
1 ½ cups grated sharp Cheddar cheese
1 pinch ground black pepper

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Melt the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to low, then stir in the flour, mustard, and salt until thoroughly combined. Gradually stir in the milk, then increase heat to medium-high and simmer until thickened, stirring constantly, about 3 minutes.
Stir in the Cheddar cheese and black pepper until cheese is melted and the sauce is smooth, about 3 minutes. Stir in the macaroni until well-coated and heated through.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 50.7 g, Cholesterol 57 mg, Fat 19.3 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 11.7 g, Sodium 458.3 mg, Sugar 5.3 g