Mac and Cheese

I really enjoy a good sized helping of homemade macaroni and cheese from time to time. I like the mac and cheese at Boston Market -- it's very cheesey and I like the rotini pasta they use. I recently found a recipe in the Kansas City Star for macaroni and cheese. I was a little surprised that it called for Dijon mustard, but it added a really good flavor. For two people, this recipe forced us to eat mac and cheese with various main courses for a week, so I might recommend cutting it in half unless you're cooking for a crowd.

Macaroni and Cheese

2 tablespoons unsalted butter
1 cup diced onion
2 tablespoons all-purpose flour
2 cups low-fat milk
1 tablespoon Dijon mustard
12 ounces extra-sharp aged white cheddar cheese, grated, divided
Salt and freshly ground white pepper to taste
1/8 teaspoon ground nutmeg
1/4 to 1/2 teaspoon hot pepper sauce
8 ounces cavatappi or other corkscrew-style pasta
2 tablespoons Parmigiano-Reggiano cheese

Place oven rack in bottom third of oven. Preheat oven to 400 degrees.

In large saucepan on low heat, melt butter. Add onion and cook until soft but not browned, about 5 minutes. Stir in flour and cook, stirring about 1 minute; do not brown. Remove from heat and whisk in milk until thoroughly blended. Return to medium heat and cook, stirring, until mixture begins to thicken. Remove from heat and stir in mustard, 10 ounces grated cheddar cheese, salt, pepper, nutmeg and hot pepper sauce.

Cook pasta according to package directions until al dente. Drain but do not rinse. Immediately stir into prepared cheese sauce. Taste and adjust seasonings as needed.

Spoon into 9x13-inch baking dish. Top with remaining 2 ounces grated cheddar cheese and Parmigiano-Reggiano cheese.

Bake about 30 minutes or until mixture is hot, bubbling throughout and golden on top.