1 (16 oz.) elbow macaroni
4 tbsp. butter (1/2 stick)
1 med. sized onion, minced
2 tbsp. all purpose flour
1/4 tsp. dry mustard
1/4 tsp. white pepper
3 c. milk
1/2 lb. sharp cheddar cheese, shredded (2 c.)
1/2 lb. Swiss cheese, shredded (2 c.)
1 (3 1/2 oz.) pkg. sliced pepperoni

1. Prepare macaroni as label directs; drain. Place in greased 4 quart casserole.

2. In 3 quart saucepan over medium heat, melt butter, cook onion until tender. Stir in flour, mustard and pepper until smooth; cook 1 minute. Gradually stir in milk; cook, stirring constantly until sauce boils and thickens. Remove from heat. Stir in cheeses until melted.

3. Preheat oven to 350 degrees; reserve a few slices of pepperoni for garnish. Stir remaining pepperoni into cheese sauce; pour mixture over macaroni. Toss to coat. Arrange garnish and bake 35 minutes, or until hot and bubbly. (Microwave shortcut: cook butter and onion, covered on high 3 - 4 minutes, stir once. Stir in flour, mustard, and pepper until smooth. Cook on high 30 seconds, gradually stir in milk. Cook on high 8 - 10 minutes until mixture boils; stir twice. Stir in cheeses until melted.