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Macaroni And Cheese

Plan.Ahead.Meals's picture
  Elbow macaroni 7 Ounce (About 2 Cups)
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Grated onion 2 Tablespoon
  Shredded process sharp american cheese 3 Cup (48 tbs) (About 1 2 Ounces)
  Butter/Margarine 1 Tablespoon

Cook macaroni as directed on package; place in ungreased 2 quart casserole.
Melt 2 tablespoons butter in saucepan over low heat.
Stir in flour, salt and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat; stir in milk.
Heat, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in onion and cheese; heat until cheese is melted and sauce is smooth.
Pour sauce on macaroni; dot with 1 tablespoon butter.
(To serve immediately, see below.) Cool quickly.
Wrap, label and freeze.
65 minutes before serving, remove Macaroni and Cheese from freezer and unwrap.
Bake uncovered in 425° oven until hot and bubbly throughout, about 1 hour.
To Serve Immediately.
Heat oven to 375° Cover; bake 30 minutes.
Uncover; bake 15 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Milk Product

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