Ingredients

1/2 onion, chopped

3 cloves garlic, minced

2 tbs butter

2 tbs olive oil

Salt and pepper

1 tsp Colman’s dry mustard

4 tbs flour

4 cups milk

8 oz cheddar cheese, shredded

8 oz Monterey jack cheese, shredded

1 lb pasta (elbow macaroni, penne, etc)

Preparation

  1. Heat oven to 350 and put a pot of water on to boil for the pasta. When it is boiling, add pasta and cook 1 min less than package directions.

  2. Sauté onion and garlic in the butter and olive oil with salt and pepper and dry mustard (optional) on med/high heat

  3. Add flour and cook 2 mins, stirring constantly

  4. Add milk slowly while whisking so it doesn’t form lumps. Heat until bubbles break the surface and it has thickened, 5-6 mins

  5. Add cheese a handful at a time, leaving about a cup to add to the top

  6. Add cheese sauce to drained pasta and pour into a casserole dish. Put in oven for 20 mins or until cheese melts and is bubbly

  7. Let it sit for at least 10 mins before serving. Enjoy!