Here’s my family’s favorite old-fashioned baked macaroni-and-cheese recipe. It’s so much better than those boxes with dry “cheese” powder from the store, believe me!
Baked Macaroni and Cheese (makes 6 servings)
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1 1/2 cups elbow macaroni
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3 tablespoons butter or margarine
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2 tablespoons all-purpose flour
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1/2 teaspoon salt (optional)
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dash pepper
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2 cups milk
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1/4 cup finely chopped onion
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8-ounces American or Cheddar cheese, cubed
Cook macaroni in boiling water until just tender; drain. In saucepan, melt butter; blend in flour, salt and pepper. Add milk; cook and stir till thick and bubbly. Add onion and cheese cubes; stir until melted. Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole dish. Bake at 350 degrees for 35 to 40 minutes, or until heated through. (This is really good with a thinly sliced, lightly salted tomato added to the top of the macaroni before baking.)
If I’m making this ahead of time for freezing, I always freeze before baking. I either pour the noodle/cheese mixture into a freezer bag or place it into the casserole dish and freeze like that. Thaw completely. Bake as usual.
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