mac and cheese henwood style

Ingredients

• Servings: 6
• 1/2 (16 ounce) package fusilli (spiral) pasta
• 1/4 cup margarine
• 1 tablespoon minced onion
• 1/4 cup all-purpose flour
• 2 cups milk
• 4 ounces processed cheese food
• 1/4 cup blue cheese crumbles
• 1/4 cup cubed cheddar cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1/4 teaspoon dry mustard

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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 fusilli, 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 12 minutes. drain well in a colander set in the sink.
• preheat oven to 400 degrees f (200 degrees c). lightly grease a casserole dish.
• melt the margarine in a large saucepan over medium heat; cook the onion in the melted margarine until translucent, about 5 minutes. whisk the flour into the onion mixture; cook 1 minute more. slowly pour the milk into the mixture while whisking until the milk is entirely incorporated. add the cheese food, blue cheese, cheddar cheese, salt, pepper, and mustard; cook and stir continually the cheese has melted and the mixture is thick; fold the pasta into the mixture. pour the mixture into the prepared casserole dish.
• bake in the preheated oven until the top begins to brown, about 20 minutes.