Macaroni And Cheese
|Elbow macaroni||7 Ounce (About 2 Cups)|
|Salt||1 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)|
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 425Â° oven until hot and bubbly throughout, about 1 hour.
To Serve Immediately.
Heat oven to 375Â° Cover; bake 30 minutes.
Uncover; bake 15 minutes.