1 (7 oz.) pkg. elbow macaroni
1/2 c. minced onion
1/3 c. butter
1/4 tsp. dry mustard
1 tsp. salt
1/4 tsp. white pepper
1/3 c. flour
3 1/4 c. milk
12 oz. shredded Cheddar cheese

Cook macaroni according to package directions. Saute onions in butter until tender. Stir in mustard, salt, white pepper and flour. Cook 1 to 2 minutes. Gradually stir in milk, blending well. Bring to boil and cook 2 minutes, stirring constantly. Reserve 1/2 cup of cheese. Stir remaining cheese into sauce until melted.

Drain macaroni and stir into sauce. Pour mixture into 1 1/2 quart casserole. Sprinkle reserved cheese over top. Bake at 400 degrees for 30 to 40 minutes until heated through and browned on top. Makes 4 servings.