1/2 lb. (2 c. uncooked) macaroni (elbow)
1 sm. onion (optional)
2 tbsp. butter
1 tbsp. flour
1/4 tsp. dry (powdered type) mustard
3/4 tsp. salt
Pepper
2 c. milk
1/2 lb. Velveeta and Cheddar cheese

Boil macaroni until almost tender, about 10 minutes. Drain. Chop onion and saute in butter until clear. Stir in flour, mustard, salt, and speck pepper until a paste is formed. Slowly, very little at a time, add the milk to the paste. Careful or it will lump and you'll have to whirl it around in the blender. Slice cheese in 1 inch cubes. Add to milk mixture. Stir constantly or it will scorch. Stir until all cheese is melted. Put drained macaroni in a casserole dish. Pour cheese mixture over it. Bake 20 minutes in a 400 degree oven.