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Macaroni and Cheese


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  • 1 Package (16oz) Ronzoni Elbows
  • 1/2 cup finely chopped onion
  • 6 Tbsp butter or margarine
  • 6 Tbsp flour
  • 3 cups milk
  • 1 cup beer
  • 2 Tsp Worcestershire sauce
  • 1 Tsp Salt
  • 6 cups shredded sharp cheddar cheese
  • 1 cup fresh bread crumbs
  • 2 Tsp butter or margarine, melted


Servings 8


Step 1

Cook macaroni as directed; drain. Saute onion in 6 Tbsp butter until tender. Stir in flour; then add milk, beer, Worcestershire sauce and salt. Bring to a boil, stirring constantly. Add cheese, stirring until melted. Pour sauce over macaroni and turn into 2 greased 1 1/2 Qt baking dishes. Cover and bake at 350 for 30 minutes. Mix bread crumbs and melted butter. Sprinkle over macaroni; return to oven, uncovered, until browned.

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