Mom's Macaroni and Cheese

By pdixon1

Tender pasta is smothered in a creamy, cheesy sauce for a down-home casserole that always satisfies.

Ingredients

• 1 1/2 cups uncooked elbow macaroni (5 oz)
• 2 tablespoons butter or margarine
• 1 small onion, chopped (1/4 cup)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Gold Medal® all-purpose flour
• 1 3/4 cups milk
• 6 oz American cheese loaf, cut into 1/2-inch cubes

Details

Servings 5
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
2. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
3. In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
4. Bake about 30 minutes or until bubbly and light brown