2 c. uncooked elbow macaroni
1 sm. onion, minced
butter (see directions)
1 tbsp. all purpose flour
3/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. ground white pepper
2 c. milk
1/2 lb. pasteurized process cheese, shredded
3/4 c. fresh bread crumbs

Prepare macaroni as label directs. Preheat oven to 400 degrees. Place onion and 2 tablespoons butter in a small saucepan. Over medium heat, saute onion. Stir in flour, salt, mustard, and pepper; cook one minute. Slowly stir in milk, cook, stirring constantly until smooth (will not be thick). Add 3/4 of cheese; stir until cheese is melted. When macaroni is tender, drain; turn into greased 1 1/2 quart casserole. Pour cheese sauce over, tossing with fork to coat all macaroni. Top with rest of cheese. In small saucepan over low heat, melt one tablespoon butter; stir in crumbs and sprinkle over cheese. Bake uncovered 20 minutes. Make 6 to 8 servings.