• Cooking Time: 45
  • Servings: 8 people
  • Preparation Time: 20


on one of my candidates blogs :)


  • 1 package (16 oz.) elbow pasta (macaroni). Use whole wheat or quinoa pasta for nutrition and variety.
  • 1 large onion, finely chopped
  • 3 tbsp. unsalted butter
  • 4 tbsp. extra virgin olive oil
  • 4 cups milk
  • 4 cups (1 16 oz. “brick”) sharp cheddar cheese, shredded or cut into small cubes. Use a good (and sharp) cheddar
  • 6 tbsp. flour
  • 2 tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • [optional] finely chopped vegetables of your choice.
  • Topping (optional; usually omit this)
  • 2 tbsp. butter
  • 1/2 cup bread crumbs


  • Partially cook the pasta, cooking only 6 minutes.
  • In a large pot, saute the onion in the butter and olive oil, until tender.
  • Season the onions with a little salt and spices of your choice.
  • Stir in the flour.
  • Gradually stir in the milk.
  • Cook and stir (make sure the bottom doesn’t stick!) until mixture thickens and almost comes to a boil.
  • Stir in the cheese, mustard, salt, pepper. Stir until the cheese is melted.
  • In a very large bowl (or in the pot, if it all fits), mix the pasta, the milk/cheese sauce and the vegetables.
  • Pour into a 9×13 glass baking dish.
  • [optional] The topping: Melt 2 tbsp. butter and stir in the bread crumbs. Sprinkle over pasta.
  • Bake at 350° for 35 minutes or until lightly browned on top.

Categories: Main Dish  Misc. One Dish 

Author Credit: candidate

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