1 lb bite-sized pasta, cooked with 1 Tbsp salt and a cup of pasta water reserved
1 Tbsp olive oil, heat over medium heat in a large saucepan
1/2 cup minced onion, add to the onion and cook, stirring frequently until golden
1/2 tsp salt, add with the onion
1/2 tsp curry powder, add with the onion
3 Tbsp olive oil, add to the tender onion and stir to combine
3 Tbsp flour, whisk into the oil/onion mixture and stir for a couple of minutes
3 cups milk, pour into the flour mixture while whisking and stir frequently until the sauce thickens
1/2 tsp freshly ground pepper, stir into the milk
1/4 tsp nutmeg, stir into the milk
1 1/2 cups grated sharp cheddar cheese, remove the sauce from the heat and gradually stir in cheese
Stir the pasta into the cream sauce and serve immediately OR place in a greased baking dish or crock pot and top with 1 cup bread crumbs rubbed with 2 Tbsp olive oil and 1/2 tsp salt. Cover and bake at 350-degrees for 1/2 hour or on low for up to three hours.
The sauce is sufficiently thickened when you can draw a track through its coating on the back of a spoon.