Marvelous Macaroni and Cheese with Variations
|Elbow macaroni||8 Ounce, uncooked (2 Cup)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||10 Ounce (2 1/2 Cup)|
Cook macaroni according to package directions; drain.
Meanwhile, cook onion in butter until tender, but not brown.
Stir in flour, salt, mustard, pepper and Worcestershire.
Gradually add milk; cook, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in 2 cups of the cheese; continue stirring until cheese melts.
Remove from heat; combine with macaroni.
Turn into buttered 2-quart casserole.
Sprinkle with remaining 1/2 cup cheese.
Cover and bake at 375° 20 minutes, or until hot and bubbly.
Garnish with parsley, if desired.