Vincente's Macaroni and Cheese Recipe

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. Drain well in a colander set in the sink.

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.

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.