Creamy Mac and Cheese

  • 1 lb. pasta; cooked, drained, and oiled
  • 1 yellow onion; finely diced
  • 1 stick butter
  • 1/3 cup flour
  • 4 cups milk
  • 2-3 cups grated cheddar cheese

In a small sauce pot melt the butter over low heat.  Add the onion and cook until softened and sweet. Once tender, add the flour.  Mix together with a wooden spoon, stirring to keep the mixture from burning.  Cook until lightly toasted and graham cracker smelling. Very slowly add the milk a little bit at a time, whisking constantly.  Make sure the mixture is smooth before adding more milk.  Once all the milk is added and the mixture is smooth and clump free, increase the heat and bring the mixture to a boil.  Periodically scrape the bottoms and the corners of the pot with the edge of the whisk to make sure none of the mixture is sticking or scorching.  When it boils, reduce to a simmer and cook 2 minutes or until the sauce thickens enough to coat the back of your wooden spoon.  Turn off the heat and whisk in the cheese.  Season to taste with salt and pepper.  Mix the cheese sauce into the cooked pasta.