Tanya's Stovetop Macaroni and Cheese

• 1 pound pasta shells
• 4 tablespoons butter
• 1/2 onion, finely chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 2 teaspoons Dijon mustard
• 2 cups shredded 5-cheese Italian blend

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Drain in a colander.
3. Melt the butter in a large saucepan.
4. Add the onion and saute until tender, about 3 minutes.
5. Season with salt and pepper.
6. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes.
7. Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken.
8. Stir in the mustard.
9. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon.
10. Gradually stir in the cheese a handful at a time.
11. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.

pasta shells, butter, onion, kosher salt, allpurpose, milk, mustard

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/tanyas-stovetop-macaroni-and-cheese-recipe.html (may not work)