Entree / Vegetarian: Macaroni and Cheese

From Jackie Schuler

Ingredients
2 cups dry macaroni (or other pasta shape)
4 teaspoons minced onion
6 Tablespoons butter or margarine, divided
3 Tablespoons flour
2 cups milk
1 teaspoon Dijon mustard
2 cups shredded (8 oz) extra sharp Cheddar cheese (reserve some for top
½ cup dry bread crumbs

Directions
Cook pasta. Preheat oven to 350 degrees. In a medium skillet over medium high heat, sauté the onion in 3 Tablespoons butter. Stir in the flour and mix well. Stir in the milk. Cool until slightly thickened. Add the mustard, salt, pepper and cheese. Do not boil. Mixture will curdle if the heat is too high. Pour mixture into a 3 quart dish. Top with reserved cheese and bread crumbs. Dot with remaining 3 Tablespoons butter. Bake for 20 minutes.