Macaroni and Cheese

Cecelia Anderson


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 vote
Makes 4 servings
30 Min


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)
medium tomato, sliced ( i love the flavor or roma tomatoes)


1Cook macaroni according to package directions; drain well
2Meanwhile, for cheese sauce, in a saucepan cook onion in margarine or butter till tender but not brown.
3Stir in flour and pepper.
4Add milk all at once. Cook and stir till slightly thickened and bubbly.
5Add shredded cheese; stir till melted.
6Stir macaroni into cheese sauce.
7Transfer to a 1-quart casserole. ( I always use a square glass baking dish, works just fine.)
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.
10Let stand 10 minutes.
Makes 4 servings.

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