Macaroni & Cheese

3 T unsalted butter
3 T finely chopped onion
1/2 garlic clove, minced
3 T flour
3 1/2 C whole milk
1 pound cheddar, shredded
2 T Dijon mustard
1 tsp Worcestershire sauce
3/4 tsp salt plus more to taste
1 pound elbow macaroni or any short tubular pasta
2 T dry bread crumbs

1. 400°. Butter a 10-inch round casserole that is at least 3 inches deep. I use a big casserole stoneware bowl from Pampered Chef.

2. Melt butter over medium heat, then add onion & garlic and cook, stirring, until translucent, about 3 minutes. Add the flour to form a roux, stirring for about 1 minute. Whisk in milk. Return to medium-low and simmer, stirring regularly, until smooth but still liquidy, about 15 minutes. It will not be thickened. Add the cheese in handfuls, stirring until melted. Add mustard, Worcestershire & salt.

3. Meanwhile, cook elbow macaroni for HALF the time specified on the box. Pour into the casserole, then pour sauce over and stir well. Sprinkle bread crumbs on top and bake until delicious and golden and bubbly, about 25 minutes. Let sit 10 minutes.

This recipe is adapted from Bake Until Bubbly by Clifford A. Wright.