Homemade Mac and Cheese

This is one of my personal favorites!  Ever since I was little Kraft Macaroni and Cheese has been a staple of mine!  Now I am trying to avoid boxed meals, so I like to make it homemade.  The kids love it.  It is one of the daycare kids favorite lunches...and pleasing a crowd that consists of 12 kids is pretty hard to do!  There are a ton of add-in possibilities for this one, but unfortunately, there is not TOO MANY ways you could make this more low fat or low carb!  But come on, if you are in the mood for Mac and Cheese you are fully aware of the fact that you are taking a little break from your diet!!!

I ALWAYS MAKE A "DOUBLE BATCH"  because I am either feeding 12 kids with it, or a crowd at a party.  So feel free to cut these ingredients in half!

2 lbs. Elbow macaroni noodles
1/2 c. butter
5 T. flour
1 small onion, chopped (feel free to omit for picky kids, but if you chop them small enough, they are pretty well hidden!)
2 t. dry mustard
2 t. Lawry's seasoned salt
4 c. milk-I use skim, but you could use whatever.  You could use up to 5 cups if you want it more liquidy, but I like it "sticky"
4 c. shredded cheese.  I use sharp cheddar, sometimes Monterey Jack

1.  Cook pasta according to directions on package (make sure to keep it al dente or it will end up mushy.)

2. Meanwhile in sauce pan, melt the butter and add the chopped onions.  Saute for a few minutes.  Add flour, ground mustard and Lawrys's.  Whisk to combine all together.  Gradually add milk.  Bring to a low boil, cooking and stirring almost constantly until it begins to thicken and bubble.  Remove from heat and add cheese.  Stir until all melted.

3. Now you can do a few things with it.  I usually just add the cheese mixture to the noodles and serve.  Once it is mixed together, you can even throw it in the crockpot on low (or even just warm) if you are entertaining a crowd, or want something ready as soon as you get home from somewhere.  But you can also put it in a greased baking pan, top with 4 T. bread crumbs and some parmesan cheese.  Bake at 375 degrees for about 20 minutes. 


ADD-IN IDEAS:
Frozen chopped spinach, thawed and rinsed (about a cup, or one frozen rectangular package)
Frozen chopped broccoli, thawed.  You can also use fresh just chop it up and steam it a little to soften it up.
Salsa for a more Southwestern taste.  I love to add some hot sauce to this!