How do you make mac and cheese with creamy white sauce and no cheddar cheese?

By preparing a bechemel sauce, and stirring it into the macaroni. Prepare a "roux", or thickener by melting 3 tb. of butter in a saucepan, adding 2 tb. of minced onions, sauteeing the onions until they're clear.

Add 3 tb. of flour, stirring to incorporate it, and letting it cook for 3 minutes, so the sauce doesn't taste like paste. Add 1/2 tsp. of salt, 1/4 tsp. of white pepper, and a pinch of nutmeg. Next, pour in 2 c. of milk, stirring with a wire whip to prevent lumps. Keep on low heat, stirring until the mixture comes to a full boil. Remove from heat, and pour into a greased baking pan containing the cooked, strained macaroni. Top with buttered bread crumbs seasoned with fresh chopped parsley and grated parmesan cheese (about a 1/4 of a cup), and paprika. Bake at 350° until mixture bubbles.