Pasta > Side Dishes > United States > Baked Macaroni & Cheese >
Baked Macaroni & Cheese
American Classic
1 C elbow macaroni
1/4 C chopped onion
1 TBS butter
1 TBS flour
Dash pepper
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.
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