Macaroni and Cheese
Ingredients
- 6 ounces (1 1/2 cups) uncooked elbow macaroni
- 3 tablespoons 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
Instructions
- Preheat oven to 350 degrees.
- Butter a 1 1/2- quart casserole dish. Set aside.
- In a large saucepan, bring 3 quarts water to a boil. Cook macaroni in boiling, salted water until tender, according to package directions. Drain.
- While the pasta is cooking, melt butter in a large skillet or saucepan. Add onion; cook until soft.
- Blend in flour and milk.
- Cook, stirring constantly until thick.
- Add salt, pepper and cheese. Heat and stir until cheese is melted.
- Add the drained macaroni to the thickened cheese sauce. Stir to combine.
- Pour into buttered casserole.
- Sprinkle with additional cheese and paprika.
- Bake 30 minutes at 350 degrees or until bubbly and browned.
Notes
For a decadent treat, try adding 4 ounces of cream cheese or sour cream to the cheese sauce. Can there ever be too much cheese? I don’t think so.
