Servings: 9

3⁄ 4 cup Unsalted Butter 3⁄ 4 cup Unsalted Butter
1 cup Onion , chopped 1 cup Onion , chopped
1 teaspoon Kosher Salt 1 teaspoon Kosher Salt
3⁄ 4 teaspoon Black Pepper 3⁄ 4 teaspoon Black Pepper
5 1⁄ 4 cups Milk , 1% is fine 5 1⁄ 4 cups Milk , 1% is fine
3⁄ 4 cup All-Purpose Flour 3⁄ 4 cup All-Purpose Flour
16 ounces Sharp Cheddar, shredded (shredding your own melts better) 16 ounces Sharp Cheddar, shredded (shredding your own melts better)
1 cup Light Velveeta, diced 1 cup Light Velveeta, diced
1⁄ 2 teaspoon Ground Dry Mustard, or to taste 1⁄ 2 teaspoon Ground Dry Mustard, or to taste
1⁄ 2 teaspoon Frank’s Red Hot Sauce, or to taste 1⁄ 2 teaspoon Frank’s Red Hot Sauce, or to taste
1 pound Elbow Macaroni Pasta (cavatappi also works well) 1 pound Elbow Macaroni Pasta (cavatappi also works well)
Corn Flake Crumbs, optional Corn Flake Crumbs, optional

Melt butter In a large saucepan over medium heat. Stir in onion, salt and pepper. Sauce until onion is tender and translucent.
Pour milk into a large, microwave-safe container. Microwave milk on high for a couple of minutes to warm it. This step makes your sauce thicken so much faster than using cold milk.
Whisk the flour into the butter and onion mixture. Cook over medium-low heat, stirring constantly for a minute or two until mixture is smooth and bubbly. Remove from heat.
Gradually whisk the warmed milk into the butter and flour mixture.
Return saucepan to burner and heat until bubbly, stirring constantly. Boil and stir for 1 minute until sauce is thickened. Remove from heat. NOTE: Keep an eye on your heat level. You do not want to scorch your white sauce.
Stir in the dry mustard and hot sauce. Add the cheeses and stir until melted. Taste and adjust seasonings if needed.
Preheat oven to 375 degrees F.
Bring a large pot of water to a boil. Add a couple of tablespoons of salt to the water (Don't be shy about the salt. It is important to season the pasta or your dish will be bland). Stir in the pasta and set timer to cook to al dente as directed on the package. BEFORE DRAINING THE PASTA, remove a half cup or so of the pasta water and set aside. Drain pasta and return it to the pot.
Pour the cheese sauce and about ¼ cup of the pasta water over the macaroni and stir to thoroughly combine.
Pour mixture into an un-greased 9x13 baking dish. Sprinkle top lightly with corn flake crumbs (if using).
Bake uncovered for 30 minutes or until top is beginning to brown in spots. Serve hot!