| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Elbow macaroni, dry (I use more, about 2 to 2 1/2 cups) (up to 1) |
| 1/4 |
c |
Butter or margarine |
| 1 |
sm |
Onion, chopped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Flour |
| 1 3/4 |
c |
Milk |
| 8 |
oz |
American cheese |
INSTRUCTIONS
Prepare macaroni according to package directions. Melt butter; add chopped
onion and saute for a few minutes. Add salt, pepper, and flour. Stir and
combine, then remove from heat. Add milk and stir. Bring to a boil slowly.
Let boil for one minute, then remove from heat. Add cheese, stirring until
all cheese is melted. Combine cheese mixture with macaroni in a 2-quart
casserole dish. Bake at 375 degrees for 30 minutes. If desired, garnish
with slices of cheese or paprika before baking.
Posted to rec.food.recipes by twest@nastg.gsfc.nasa.gov (Theresa West) on
Apr 9, 1995.
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