Macaroni And Cheese - cooking recipe

Ingredients

1 lb. elbow macaroni
2 Tbsp. flour
2 Tbsp. butter
8 oz. sharp Cheddar
3 to 4 slices Provolone
1/2 onion, diced
1 Tbsp. dry mustard
1 (14 oz.) can tomatoes
2 Tbsp. parsley, chopped
2 c. milk

Preparation

In a saucepan, make a roux with flour and butter.
Add mustard.
Lower heat and add one-half of the milk, stirring so as not to scald.
In a pot, cook pasta until it's half done.
Saute onion and add to roux mixture along with cheeses and rest of milk.