Creamy Mac and Cheese

This is the best mac and cheese ever! So creamy and it doesn't curdle in the oven at all. Be careful not to increase the blue cheese (like I did) or it will be too strong! This is from the cookbook America's Favorite Recipes that I use all the time!

Mac and Cheese

1 TBS minced onion

4 TBS butter

¼ cup flour

2 cups milk

4 ounces American cheese

¼ cup blue cheese

¼ cup cheddar cheese

1 tsp salt

pinch of pepper

¼ tsp dry mustard

4 ounces cooked pasta (al dente!!!)

Preheat oven to 4oo. Saute onion in butter until translucent. Stir in flour and cook for 2 minutes. Slowly stir in milk. Stir in cheeses, salt, pepper and mustard. Continue to cook over medium heat, stirring constantly, until thickened.

Stir in cooked pasta. It will look real soupy but don’t worry; the moisture will cook out in the oven. Lightly butter a casserole dish and pour pasta mixture into the dish. Bake uncovered for 20 minutes. Remove from oven and let sit for 5-10 minutes so it will thicken up. Hope you like this! Diana