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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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

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?