macaroni and cheese
(1 rating)
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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(1 rating)
yield
serving(s)
cook time
30 Min
Ingredients For macaroni and cheese
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1 celbow macaroni (4 ounces)
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1/4 cchopped white onion
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1 Tbspmargarine or butter (i always use either blue bonnet or imperial margarine)
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1 Tbspall-purpose flour
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dash pepper
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1 1/4 cmilk
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2 cshredded cheddar cheese (i love sharp cheddar)
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1medium tomato, sliced ( i love the flavor or roma tomatoes)
How To Make macaroni and cheese
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1Cook macaroni according to package directions; drain well
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2Meanwhile, for cheese sauce, in a saucepan cook onion in margarine or butter till tender but not brown.
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3Stir in flour and pepper.
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4Add milk all at once. Cook and stir till slightly thickened and bubbly.
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5Add shredded cheese; stir till melted.
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6Stir macaroni into cheese sauce.
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7Transfer to a 1-quart casserole. ( I always use a square glass baking dish, works just fine.)
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8Bake uncovered, in a 350 degree oven for 25 to 30 minutes or till bubbly. -
9During the last 5 minutes of baking, arrange tomato slices atop macaroni, if desired.
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10Let stand 10 minutes. Makes 4 servings.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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