| 1/2 box (8 ounces) | BARILLA Elbows |
| 4 tablespoons (1/4 cup) | butter |
| 1 | large onion, chopped |
| 1/8 cup | all-purpose flour |
| 1 teaspoon | salt |
| 3 cups | milk |
| 1 1/2 cups | cheddar cheese, shredded |
HEAT milk in a small saucepan.
MELT butter in a 4 quart saucepan over medium heat. Add onions and saute until transparent.
STIR in flour and salt; cook for 2-3 minutes.
ADD milk and stir to blend. Bring mixture to a low, steady simmer.
ADD uncooked Elbows, cover and continue to simmer gently for 8 minutes, stirring occasionally. (Mixture will thicken as it cooks).
REMOVE from heat and add cheese. Stir gently until cheese is melted. Pour mixture into a 1-1/2 quart casserole dish, cover and let sit 5 minutes before serving.
For a cheesier version, top with an additional 1/2 cup cheddar cheese and broil until cheese is melted