Bored with “out of the box” macaroni and cheese? Give this rich, cheesy recipe a try. It will be love at first bite!
1-1/2 cups uncooked elbow macaroni
2 tablespoons butter or margarine
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-3/4 cups milk
6 ounces American cheese loaf (or Velveeta), cut into 1/2 inch cubes
1. Cook elbow macaroni according to package directions; drain and set aside. In a 2 quart saucepan over medium heat, melt butter or margarine. Add onion, salt and pepper and cook until onion is crisp-tender, about 3 minutes, stirring occasionally.
2. In a small bowl, combine flour and milk until smooth; stir into the onion mixture. Heat to boiling, stirring constantly for 1 minute. Remove from the heat and stir in the cheese cubes until melted. Add macaroni and blend well. Spoon macaroni mixture into an ungreased 1-1/2 quart casserole dish.
3. Bake at 375 degrees F for 30 minutes or until bubbly and lightly browned. Yields 5 servings.