Rotini is a short (about 1½ inches), corkscrew-shaped pasta. Its name derives from the Italian word for twists. These tight twists help rotinin cling to sauces at bit better than some other pasta varieties.
We actually prefer this with rotini noodles, which are a bit firmer than macaroni. If using macaroni, be careful not to overcook the noodles, or they will become mushy.
1 (13 3/4 ounce) cans reduced-sodium chicken broth
1 cup elbow macaroni
¼ - ½ cup finely chopped or grated onions
3 tablespoons butter
3 tablespoons flour
1 teaspoon mustard powder
2½ cups milk
1½ cups shredded sharp cheddar cheese
Cooked and crumbled bacon
Chopped green onions or chives
Bring chicken broth to boil in 2-quart saucepan.
Add macaroni; boil 7 minutes, stirring occasionally.
While macaroni is cooking, sauté onion in butter in a 3-quart saucepan until tender, about 3 minutes.
Whisk flour into onion mixture.
Gradually add milk to flour mixture, stirring constantly until thickened.
Add cheese; stir until smooth and cheese is melted.
Add macaroni; stir well.
Ladle into bowls and top with garnishes of choice.
Yummy served with Texas cheese toast.