The Best Mac 'n Cheese Recipe

We were recently gifted a Staub Cocotte in this gorgeous Basil Green and it was feeling time to use it to make my favorite macaroni and cheese recipe. The first time I made homemade mac 'n cheese for my kids I felt triumphant. Unfortunately, they complained the whole time that it wasn't the kind that came in the box and why wasn't it orange? However, over time, they came over to the dark side and now it is a family favorite. 
A few notes on the recipe:
The pasta can be any shape you choose, I find that the shells are great in that they create little cups for the cheesy sauce. Today I used Banza chickpea pasta, you just have to cook it al dente so it doesn't turn to mush.amzn.to/4eBJwIs
Same with the cheese, use one kind or five. I like at least 2 but it really depends on what's sitting in my cheese drawer at the time.  Today it was Dubliner White Cheddar and Trader Joe's Carmelized Onion Cheddar.

Homemade Macaroni and Cheese
8 oz pasta 
1 1/4 cups milk, warmed
1/4 c flour
1 1/2 cups cheese, grated or finely diced
1/2 yellow onion
3 cloves garlic
3-4 TBSP olive oil
dash nutmeg
salt and pepper to taste
Cook pasta according to box directions for al dente. Drain but don't rinse. 
In a dutch oven, heat the olive oil over medium heat. Add onions and garlic and saute until onions are soft, about 5-7 minutes. If the pan is looking a bit dry, add more olive oil. Sprinkle flour over onion and garlic mixture and combine using a whisk. This will make the roux for your bechamel sauce (You are SO fancy!). It should be a soft paste consistency. Gradually add in the warmed milk, whisking till smooth between each addition. Once you have added all the milk, continue to whisk until smooth. It should be the consistency of gravy. Turn the heat to low and add in your cheese, stirring constantly. If there are still small clumps of cheese, that's ok. They will gradually melt and give you that yummy stringyness we all love in mac n cheese. 
Stir in pasta until well coated. At this point, you can add in anything from lobster meat to broccoli to spinach. Season with salt and pepper and I add a dash of nutmeg at the end for a smidge of sweetness. It's also amazing topped with some truffle oil. 
​Spoon in to bowls and enjoy!