Mom's Macaroni and Cheese must be the ultimate cure-all for adults and children alike. You can also add small pieces of cooked ham or bacon to the sauce. Macaroni and cheese can be made in advance and then reheated when you are ready to serve.

Ingredients 

6 tbsp (3/4 stick) butter

1 onion, peeled and chopped

3/4 c (3 oz) all-purpose flour

33/4 c boiling milk

1–2 tsp Dijon mustard

8 oz cheese (Cheddar, or, even better, half Cheddar and half

Gruyère), grated

Salt and freshly ground black pepper

11 oz elbow macaroni

Method 

Melt the butter in a saucepan, add the chopped onion and cook gently until soft. 

Stir in the flour and cook for a minute, then gradually add the milk, whisking all the time, and the mustard. 

Whisk in three-quarters of the cheese and allow to melt into the sauce, then season to taste with salt and pepper.

Cook the pasta in a large pot of boiling water with a teaspoon of salt, until just soft. 

Drain, then toss into the cheese sauce and transfer to a gratin dish about 10 inches square. 

Sprinkle with the remaining cheese and pop under a broiler for a few minutes to brown the cheese on top, or if you wish, put this aside for later. 

To reheat, put the dish in an oven preheated to 400°F (200°C) for about 25 minutes, or until golden and bubbling.