2 1/2 cups wagon wheel pasta or pasta of choice
3 tablespoons butter
2 tablespoons yellow onion, chopped
1/4 cup all-purpose flour
2 1/4 cups hot milk
2 tablespoon Dijon-style mustard
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack or white American cheese
1/4 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoon butter, melted
Preheat oven to 400 degrees.
Cook pasta according to package, drain. In a large saucepan, melt butter and add the onions. Cook until onion is soft. Stir in flour. Whisk in hot milk and cook over medium heat until thickened. Stir in mustard.
Add cheeses (not Parmesan) to sauce and cook, stirring constantly, until melted. Add the pasta and stir to coat. Pour mixture into greased, 2-quart shallow baking dish.
Combine bread crumbs, Parmesan cheese and melted butter; sprinkle over pasta mixture.
Bake for about 30 minutes until topping is bubbly and brown.