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7 ounces elbow macaroni or shell macaroni
1 medium onion, chopped
2 tablespoons butter or margarine
1/4 cup flour
1/2 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3 cups shredded cheese food or Cheddar cheese

Cook macaroni according to directions on package.

Pan-fry onion in butter in a skillet or saucepan. Stir in flour, mustard, salt, and pepper. Add milk gradually and cook, stirring until smooth. Add 2 cups cheese. Stir until melted.

Combine drained macaroni and cheese sauce and pour into a 1 1/2-quart casserole. Top with remaining cheese.
Bake in a moderate oven (350°F) 15 minutes. Serve hot. Yield: 6 to 8 servings.