macaroni and cheese
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.
prep time
cook time
30 Min
method
---
yield
Makes 4 servings
Ingredients
- 1 cup elbow macaroni (4 ounces)
- 1/4 cup chopped white onion
- 1 tablespoon margarine or butter (i always use either blue bonnet or imperial margarine)
- 1 tablespoon all-purpose flour
- - dash pepper
- 1 1/4 cups milk
- 2 cups shredded cheddar cheese (i love sharp cheddar)
- 1 - medium tomato, sliced ( i love the flavor or roma tomatoes)
How To Make macaroni and cheese
-
Step 1Cook macaroni according to package directions; drain well
-
Step 2Meanwhile, for cheese sauce, in a saucepan cook onion in margarine or butter till tender but not brown.
-
Step 3Stir in flour and pepper.
-
Step 4Add milk all at once. Cook and stir till slightly thickened and bubbly.
-
Step 5Add shredded cheese; stir till melted.
-
Step 6Stir macaroni into cheese sauce.
-
Step 7Transfer to a 1-quart casserole. ( I always use a square glass baking dish, works just fine.)
-
Step 8Bake uncovered, in a 350 degree oven for 25 to 30 minutes or till bubbly. -
Step 9During the last 5 minutes of baking, arrange tomato slices atop macaroni, if desired.
-
Step 10Let stand 10 minutes. Makes 4 servings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes