Mom's Macaroni and Cheese


  • 8 oz macaroni elbow or small shells or whatever you like
  • 1/2 cup onion, minced optional
  • 4 Tbs butter
  • 1/4 cup flour
  • 1 1/2 tsp dry mustard
  • 2 1/2 cup milk
  • 12 oz Cheddar cheese, shredded about 3 cups (divided)
  • 1/4 tsp Pepper
  • 1/8 tsp cayenne
  • 2 Tbs bread crumbs
  • 1/2 tsp paprika
  • Sliced tomato optional


  • Boil the macaroni according to package directions. Drain.
  • Sauté onion in butter until soft, about 5 minutes. Stir in flour and mustard and cook 2 minutes. Slowly whisk in milk. (Easier to do if you heat the milk first.) Cook until thick and bubbly. Do not boil though.
  • Turn down the heat and add 2 cups of cheese by the handful, stirring until melted. Stir in peppers. Mix with pasta.
  • Pour into a buttered 9x9 baking dish. Toss the remaining cup of cheese with bread crumbs and sprinkle over the top, then sprinkle with a dusting of paprika. If desired, top with sliced tomato. Broil till lightly browned.