Baked Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is the recipe I have been using for years now. It comes from the Family Circle Cookbook. I have tried making this with less margarine but it just doesn't taste the same. Ingredients:
1 (8 ounce) package elbow macaroni or 1 (8 ounce) package shell macaroni or 1 (8 ounce) package other small macaroni noodles |
1 small onion, grated |
2 tablespoons butter (for sauce) or 2 tablespoons margarine (for sauce) |
1 teaspoon worcestershire sauce |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
2 1/2 cups milk |
2 cups shredded cheddar cheese (8 ounces) |
1 cup soft breadcrumbs, 2 slices |
2 tablespoons butter or 2 tablespoons margarine, melted, for crumb topping |
Directions:
1. Stir macaroni into a large saucepan of boiling salted water; cook, stirring often, just until it is tender; drain.
2. Spoon macaroni into an 8-cup baking dish.
3. Make sauce:
4. Saute onion in butter or margarine about 1 minute, blend in flour, Worcestershire sauce and salt, cook, stirring constantly, just until bubbly.
5. Stir in milk; cook, stirring constantly, until the sauce thickens and bubbles 3 minutes, stir in cheese until melted.
6. Pour over macaroni, then mix inches.
7. Combine the bread crumbs and butter or margarine; sprinkle in a ring on top of the macaroni and cheese.
8. Bake in a moderate oven, 350 degrees for 30 minutes, or until the center is bubbly hot and the crumbs are toasty and golden.
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