Classic macaroni and cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Elbow macaroni; cooked and drained |
| 3 | tablespoons | Butter |
| ¼ | cup | Chopped onion |
| 2 | tablespoons | A/p flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Milk |
| 8 | ounces | Shredded mild cheddar cheese |
Directions
From: "joyce underwood" <j.underwood@...> Cook onion in butter in a medium saucepan for 5 minutes, or til tender.
Stir flour, salt, and pepper into onion. Gradually add milk, then cook til thick, stirring occasionally. Remove from heat. Add 1+½ c. cheese, stirring til melted. Stir in macaroni. Pour into a 1+½ qt. casserole, then top with remaining cheese. Bake at 350* for 30 minutes, or til golden brown and bubbly.
Posted to recipelu-digest by jeryder@... on Mar 12, 1998