Macaroni and Cheese (Betty Crocker) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is from one of the first cookbooks given to me as a young child (back in the 70's). I have come across many recipes but keep coming back to his classic. Ingredients:
6 ounces elbow macaroni (about 1 1/2 cups) |
3 tablespoons butter |
1/4 cup onion, finely chopped |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1 dash pepper |
2 cups milk |
2 cups american cheese or 2 cups cheddar cheese, cubed |
1 medium tomato, sliced |
Directions:
1. Preheat oven at 350°F.
2. Cook macaroni according to package directions; drain.
3. For cheese sauce, in a saucepan melt butter. Cook onion in butter till tender but not brown.
4. Stir in the flour, salt, and pepper.
5. Add milk all at once; cook and stir till thickened and bubbly.
6. Cook and stir 1 to 2 minutes more.
7. Add cubed cheese; stir till melted.
8. Stir macaroni into cheese cause. Turn into a 1 1/2 quart casserole. Arrange tomato slices atop macaroni; sprinkle with a little salt. Bake in a 350°F oven 30 to 45 minutes or until heated through.
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