Macaroni and Cheese
By
Cecelia Anderson
@ceander
1
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.
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.
Ingredients
-
1 celbow macaroni (4 ounces)
-
1/4 cchopped white onion
-
1 Tbspmargarine or butter (i always use either blue bonnet or imperial margarine)
-
1 Tbspall-purpose flour
-
·dash pepper
-
1 1/4 cmilk
-
2 cshredded cheddar cheese (i love sharp cheddar)
-
1medium tomato, sliced ( i love the flavor or roma tomatoes)
How to Make Macaroni and Cheese
- Cook macaroni according to package directions; drain well
- Meanwhile, for cheese sauce, in a saucepan cook onion in margarine or butter till tender but not brown.
- Stir in flour and pepper.
- Add milk all at once. Cook and stir till slightly thickened and bubbly.
- Add shredded cheese; stir till melted.
- Stir macaroni into cheese sauce.
- Transfer to a 1-quart casserole. ( I always use a square glass baking dish, works just fine.)
- Bake uncovered, in a 350 degree oven for 25 to 30 minutes or till bubbly.
- During the last 5 minutes of baking, arrange tomato slices atop macaroni, if desired.
- Let stand 10 minutes.
Makes 4 servings.
About Macaroni and Cheese
Course/Dish: Pasta Sides
