It is a simpler version of Thanksgiving dinner because it does not require the oven. Browning the top of the pie is optional.
16 oz. The elbow macaroni is 16 oz.
3 tablespoons unsalted butter
¼ cup minced onion
4 tablespoons of instant or all purpose flour
3 cups milk
1 ½ cups grated Cheddar cheese
Monterey Jack Cheese, grated 1 1/2 cups
4 oz diced Velveeta cheese
1 tablespoon Dijon mustard
Freshly ground Black Pepper
¼ cup panko breadcrumbs mixed with 1 tablespoon of melted butter.
Fill a large saucepan with water, salt it, and bring it to a boil. Cook the pasta according to the package instructions until it is just barely tender. Drain pasta well and reserve.
Sauté the onions in butter, melted over medium heat. Stir in the flour, and whisk until combined (about 15 seconds). Continue to whisk constantly while cooking the mixture, adding the milk. The mixture will thicken in 1 to 2 minutes.
Add cheese and mustard. Whisk until completely smooth and the cheese is melted. This should take about 2 minutes. Add the pasta and coat it with the sauce. Season to taste with pepper and salt. Sprinkle the panko mixture over the pasta.
Broil for 3 to 4 mins until the top of the dish is brown.