1 c. milk
1 tbsp. flour
1-2 tbsp. butter
1 tsp. minced onion
Salt and pepper to taste
1/2 to 1 tsp. dry mustard (optional)
2 c. elbow macaroni (1 c. uncooked), cooked in salted water and drained
1 c. shredded Cheddar cheese or 1 1/4 c. cheese

Measure milk into the pan and blend in flour until no lumps remain. Add butter, onion and other seasonings and cook until sauce thickens. Stir in macaroni and cheese. Bake in greased 1-quart casserole, uncovered, at 400 degrees for 15 minutes, or until slightly browned and bubbly. May be frozen before baking. Serves 4.

OPTION: May melt butter frist and then blend in flour, adding milk slowly and stirring to avoid lumps.