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"Boston Market Macaroni and Cheese"

1/4 cup butter or margarine
1 tablespoon minced onion
1/4 cup all-purpose flour
2 cups milk
4 oz. processed American cheese cubed
1 teaspoon salt
1 dash black pepper
1/4 teaspoon dry mustard
1/4 lb. elbow macaroni cooked al dente (slightly chewy to the bite)

1. Sauté onions in butter until transparent.
2. Stir in flour and cook 2 minutes.
3. Slowly stir in the milk.
4. Stir in the cheese, salt, pepper, and mustard.
5. Continue to cook over medium heat, stirring constantly, until thickened.
6. Stir in prepared macaroni.
7. Lightly butter a casserole dish and pour pasta mixture to dish.
8. Bake in a 400 degree oven for 20 minutes.

Serves 4 tip: Al dente refers to the desired texture of cooked pasta in Italian cooking.  When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed. For a sharper taste to this recipe, use 2 cups of shredded sharp cheddar cheese instead of American cheese.