Ingredients

2 tablespoons extra-virgin olive oil
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows pasta
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard

Directions

Place a pot of  salted water on to boil for macaroni. Heat a medium pan over medium to medium high heat. Cook onion  5 to 7 minutes until onions are tender. Remove from heat and set aside. Add pasta cook 5 minutes, until pasta is cooked to al dente.

Heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni. Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving dish with bread crumbs and broil just until browned on top.

Also Try:
> Greek Yogurt Parfait
> Fig and Gorgonzola Salad
> Quiche Loraine
> Beef Tenderloin
> Potato Croquettes