Macaroni and Cheese

September 21, 2015
Cook 2 cups of elbow macaroni in boiling salted water till tender; drain.  In saucepan, melt 3 TBS butter; blend in 2 TBS all purpose flour, 1/2 tsp salt, and dash pepper.

Add 2 cups milk; cook and still till thick and bubbly.  Add 1/4 cup finely chopped onion and 8 ounces cheddar cheese or mixed cheeses, cubed.  (This is the secret... we use only really good flavorful cheeses). Stir till melted.
Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole.  Sprinkle 1 sliced tomato with salt; arrange on top.  Bake at 350° for 35 to 40 minutes or until heated through.  Makes 4 servings.
We triple this recipe and put in a long baking dish.  You can spice this up if you wish with red pepper and more onions.)

September 21, 2015 Back to Abbey Cooks
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