Macaroni and Cheese

Cecelia Anderson

By
@ceander

When my kids were little I always used this recipe to make macaroni and cheese. Even when they got older and had children of their own; this was the go to recipe. We tried other recipes, but nothing tasted as good as this one.
True Story: Even though the original recipe called for American Cheese, I have never used American always cheddar. In fact here just recently when I looked at the recipe I laughed, because I never used American Cheese. I started cooking this back in 1973. I even had to call my oldest daughter to ask what did the original recipe call for.


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Comments:

Serves:

Makes 4 servings

Cook:

30 Min

Ingredients

1 c
elbow macaroni (4 ounces)
1/4 c
chopped white onion
1 Tbsp
margarine or butter (i always use either blue bonnet or imperial margarine)
1 Tbsp
all-purpose flour
dash pepper
1 1/4 c
milk
2 c
shredded cheddar cheese (i love sharp cheddar)
1
medium tomato, sliced ( i love the flavor or roma tomatoes)

Directions Step-By-Step

1
Cook macaroni according to package directions; drain well
2
Meanwhile, for cheese sauce, in a saucepan cook onion in margarine or butter till tender but not brown.
3
Stir in flour and pepper.
4
Add milk all at once. Cook and stir till slightly thickened and bubbly.
5
Add shredded cheese; stir till melted.
6
Stir macaroni into cheese sauce.
7
Transfer to a 1-quart casserole. ( I always use a square glass baking dish, works just fine.)
8
Bake uncovered, in a 350 degree oven for 25 to 30 minutes or till bubbly.
9
During the last 5 minutes of baking, arrange tomato slices atop macaroni, if desired.
10
Let stand 10 minutes.
Makes 4 servings.

About this Recipe