Baked Macaroni and Cheese

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)

  • 1 1/2 cups elbow macaroni

  • 3 tablespoons butter or margarine

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon salt (optional)

  • dash pepper

  • 2 cups milk

  • 1/4 cup finely chopped onion

  • 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.




1 Comment

Filed under budget, budget meals, casseroles, cooking, dinner, family, food, freezer, freezer cooking, frugal, frugal living, frugality, homemaking, lunch, make-ahead, meal planning, OAMC, once a month cooking, picky children, picky eaters, recipe, recipes, saving money, simple living

One response to “Baked Macaroni and Cheese

  1. Pingback: 2012 in review | Cheap Eats!

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