Baked Macaroni and Cheese

2 1/2 cups wagon wheel pasta
2 Tablespoons butter
2 Tablespoons finely chopped onion
1/4 cup all-purpose flour
2 1/4 cups hot milk
1 Tablespoon Dijon-style mustard
1 cup shredded cheddar cheese
1 cup Monterey Jack or White American cheese
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 Tablespoon butter, melted

Preheat over to 400°F. Grease a 2-quart shallow baking dish.

Cook pasta according to package directions and drain.

Meanwhile, heat butter in large saucepan and add the onion; cook 1 minute until onion is soft. Stir in flour until combined. Whisk in hot milk and cook over medium heat until thickened; stir in mustard.

Add chesses to sauce and cook, stirring constantly, until melted and smooth. Remove from heat. Add the pasta and stir to coat. Pour mixture into prepared baking dish.

Combine bread crumbs, Parmesan cheese and melted butter; sprinkle over pasta mixture in baking dish.

Bake until bubbly and topping is browned, about 30 minutes.


Helpful Tips

For best flavor, drain, but do not rinse, pasta after cooking. Add pasta to the cheese sauce as soon as it is drained so pasta won't stick together.

Mix 'n' Match

Use penne, elbow or other short pasta in place of the wagon wheels.