Classic Best Macaroni and Cheese

Ingredients:
1 lb uncooked elbow or other short pasta
1 tsp oil
1 small onion, finely chopped
3 Tbsp flour
1/2 tsp each salt, onion powder and paprika
2 1/2 cups milk
1 Tbsp Dijon mustard
1 bag (8 oz) Classic Melts 4-cheese blend (Kraft)
1 cup fresh bread crumbs (optional)
2 Tbsp grated Parmesan (optional)
Garnish: sliced scallions and paprika

Directions:
Cook pasta as package directs.
For crumb-topped, you’ll need a greased shallow 2-qt baking dish.
While pasta cooks, heat oil in medium saucepan over medium heat.
Sauté onion 3 minutes or until translucent.
Stir in flour, salt, onion powder and paprika;
whisk in milk until blended.
Bring to a boil over medium-high heat, whisking often.
Reduce heat and simmer 2 minutes until slightly thickened.
Over low heat, whisk in mustard and then cheese until melted and smooth.
Drain pasta; return to pot, add sauce and toss to coat. Serve immediately.
If making crumb-topped, transfer to the baking dish,
sprinkle with bread crumbs and Parmesan and broil 2 to 3 minutes
until crumbs are toasted. Garnish with scallions and paprika.