Vincente's Macaroni and Cheese

Ingredients

• 1 tablespoon butter 
• 1 teaspoon mustard dry
• 8 ounce elbow macaroni 
• 2 tablespoons flour all-purpose
• 1 pinch ground pepper black
• 1 cup milk 
• 1 small onion chopped
• 0.3 teaspoon salt 
• 1.5 cups sharp cheddar cheese grated

Equipment

• frying pan
• pot
• colander

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.
2. Drain well in a colander set in the sink.
3. Melt the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to low, then stir in the flour, mustard, and salt until thoroughly combined. Gradually stir in the milk, then increase heat to medium-high and simmer until thickened, stirring constantly, about 3 minutes.
4. Stir in the Cheddar cheese and black pepper until cheese is melted and the sauce is smooth, about 3 minutes. Stir in the macaroni until well-coated and heated through.