13-Minute Mac and Cheese


Recipe by Chef Suzanne 


  • 1/2 pound elbow macaroni
  • 6 tablespoons butter
  • ½ cup chopped onion
  • 1 cup cream
  • 1/2 teaspoon nutmeg
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar or  shredded or cheddar jack


In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the 4 tablespoons butter. Toss to coat.

Melt remaining butter and add onion.  Sautee until onion is translucent.  Add cheese, cream and remaining dry ingredients.