One of my Easter staples is homemade macaroni and cheese, and I think I've finally found the perfect, simple to prepare recipe. I double the ingredients and always have leftovers to nosh on through the week :-)

Macaroni and Cheese

Ingredients

1 cup diced onion

2 tablespoons butter

2 tablespoons flour

2 cups low-fat milk

1 tablespoon Dijon style mustard

10 ounces extra sharp aged white Cheddar, grated (food processor works great for this!) + 2 ounces, grated

salt and white pepper to taste

1/8 teaspoon ground nutmeg

1/4 teaspoon hot pepper sauce

8 ounces cavatappi shaped pasta

2 tablespoons grated Parmesan cheese

Yield: 3 to 4 servings as a main dish or 6 servings as a side dish

1. In a large saucepan, cook the onion over low heat in the melted butter until the onion is soft but not browned, 5 to 7 minutes. Stir in the flour. Remove from heat and whisk in the milk until thoroughly blended. Return to medium heat and cook, stirring, until the mixture just begins to thicken (this takes at least 15 minutes or so). Remove from heat and stir in the mustard, 10 ounces of Cheddar, salt, pepper, nutmeg, and hot pepper sauce until cheese is melted and sauce is relatively smooth.

2. Meanwhile, cook the cavatappi according to package directions until al dente. Drain but do not rinse. Stir immediately into the prepared cheese sauce until blended well. Adjust seasonings.

3. Spoon mixture into a 9 by 13-inch baking dish. Top with the remaining 2 ounces of Cheddar and the Parmesan.

4. Place rack in bottom third of oven. Preheat the oven to 400º and bake for about 30 minutes, until the mixture is hot, bubbling throughout, and golden.

From Cooking for Comfort by Marian Burros ©2003.