If Making Toasted Breadcrumbs: Preheat the oven to 375 F / 190 C.
Bring a pot of salted water to a boil and cook the elbow pasta according to package instructions.
Add the butter and dried minced onion to a pan on medium heat.
Combine the breadcrumbs and Italian seasoning and place on a parchment paper lined baking sheet. Bake at 375 F for 8 minutes.
Once the butter is melted, add the flour and stir quickly to form a roux.
Slowly (¼ cup at a time) add 1 ½ cups of the milk to your roux, stirring until completely incorporated after each addition.
Add all of the seasonings and cheese to your sauce and reduce the heat to low.
When all of the components are ready, drain the elbow pasta and add it to your cheese sauce with the remaining ½ cup of milk. Stir until well-incorporated.
Top with breadcrumbs and any other desired toppings.
Enjoy!
