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macaroni and cheese

(1 rating)
Recipe by
Cecelia Anderson
Cleveland, OH

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.

(1 rating)
yield serving(s)
cook time 30 Min

Ingredients For macaroni and cheese

  • 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
  • 2 c
    shredded cheddar cheese (i love sharp cheddar)
  • 1
    medium tomato, sliced ( i love the flavor or roma tomatoes)

How To Make macaroni and cheese

  • 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.

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