Macaroni and Cheese
This Mac and Cheese has been a staple at our house for decades. Loaded with Sharp Cheddar cheese and just a pinch of onion - what could be better. This is comfort food at it's best.
Ingredients
- 1/2 cup (6 ounces) elbow macaroni
- 3 Tab butter
- 1/4 cup onion, minced
- 3 tablespoons flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- dash pepper
- 3 cups (12 ounces) sharp Cheddar cheese, shredded
- 1/4 teaspoon paprika
- Tomato slices (optional)
Instructions
- Preheat oven to 350 degrees.
- Cook macaroni in boiling, salted water - according to package directions - until tender. Drain.
- In another saucepan, melt butter. Add onion; cook until soft.
- Blend in flour and milk.
- Cook and stir until thick.
- Add salt, pepper and cheese, heating and stirring until cheese is melted.
- Add the cooked and drained macaroni to the cheese sauce. Stir to combine.
- Pour the macaroni/cheese mixture into greased 1 ½-quart casserole.
- Sprinkle with additional cheese and paprika.
- Top, if desired, with sliced tomatoes, sprinkled with salt.
- Bake 30 minutes at 350 degrees or until bubbly and browned.
Notes
I always add a little extra cheese on top. . . . can there ever be too much cheese? I don't think so!
This is fabulous as is, but adding a little crumbled bacon or 4 ounces of cream cheese or sour cream never hurt a good thing - did they?
