Aunt Kate's Mac & Cheese - Antonio Teodoro

A.K.A. Uncle Ron's Mac & Cheese

2 cups (1/2 lb) macaroni shells
1 small onion
2 Tbs butter PLUS 4 tsp butter (and a little more to grease pan)
1 Tbs flour
1/4 tsp dry mustard
3/4 tsp salt
Speck of pepper
2 cups milk
1/2 lb cheese (back in the day they used American cheese... which isn't cheese, so... use whatever)
3/4 cup fresh bread crumbs

Large pot
Double boiler (the pot that nests in another pot; you put water below like a steamer)
Smallish (1 1/2 quart) casserole dish (not as large as lasagna pan)
Grater
Sturdy mixing spoon
Small dish (for melted butter & bread crumbs)

Preheat oven to 400°F. Grease casserole dish.
Cook macaroni according to directions. Drain and transfer to casserole.
Mince onion (about 4 tsp.); put in double boiler with butter. When melted, stir in flour, mustard, salt, and pepper.
Slowly stir in milk; cook until smooth and hot, stirring often. (We "Kates" use semicolons liberally!)
Grate the cheese and add about 3/4 of it into the pot; stir until cheese is melted. Pour cheese sauce over the macaroni, tossing lightly with fork so that all macaroni gets coated. Top with rest of cheese.
Toss bread crumbs with 4 tsp melted butter. Sprinkle over cheese.
Bake, uncovered, 20 minutes. Let stand about 5-10 minutes. 4 servings.