| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Elbow macaroni, cooked and |
| drained | ||
| 3 | T | Butter |
| 1/4 | c | Chopped onion |
| 2 | T | A/p flour |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 2 | c | Milk |
| 8 | oz | Shredded mild cheddar cheese |
INSTRUCTIONS
From: "joyce underwood" <j.underwood@mailcity.com> Cook onion in butter in a medium saucepan for 5 minutes, or til tender. Stir flour, salt, and pepper into onion. Gradually add milk, then cook til thick, stirring occasionally. Remove from heat. Add 1+1/2 c. cheese, stirring til melted. Stir in macaroni. Pour into a 1+1/2 qt. casserole, then top with remaining cheese. Bake at 350* for 30 minutes, or til golden brown and bubbly. Posted to recipelu-digest by jeryder@juno.com on Mar 12, 1998
A Message from our Provider:
“Jesus: If only you knew . . .”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1555
Calories From Fat: 1066
Total Fat: 121.3g
Cholesterol: 368.8mg
Sodium: 3515.3mg
Potassium: 1642.2mg
Carbohydrates: 40.8g
Fiber: 8.9g
Sugar: 28.7g
Protein: 82.2g