Pasta > Side Dishes > United States > Baked Macaroni & Cheese >
Baked Macaroni & Cheese
1 C elbow macaroni
1/4 C chopped onion
1 TBS butter
1 TBS flour
1 1/4 C milk
2 C shredded cheddar cheese
1 medium tomato, sliced
Cook macaroni; drain well. In a saucepan, cook the onion in butter until tender. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add shredded cheese; stir until melted. Fold macaroni into cheese sauce; blend well with a wooden spoon. Transfer mixture to a baking dish. Bake uncovered in a 350-degree F oven for thirty minutes, or until bubbly. During the last five minutes of baking, arrange the tomato slices on top of the macaroni.
*Cheese Sauce image (C) Shenanchie.
Recipe featured in the Food Fare Cookbook.
Baked Beef Macaroni & Cheese: Prepare as above but include a pound of cooked lean ground beef, broken up with the fat drained off, into the macaroni mixture before baking. Also add one can (15.5 oz.) of pinto beans, drained.
Food Fare Culinary Collection: American Food & Culture
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