Homemade Mac ‘n Cheese
From Betty Crocker
Ingredients
- 1 ½ cups (5 oz) elbow macaroni* uncooked
- 2 Tbsp butter
- 1 small onion chopped
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup all-purpose flour
- 1 ¾ cup milk*
- 6 oz American cheese sliced or cubed
Instructions
- Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
- 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 ½-quart casserole, spoon macaroni mixture.
- Bake about 30 minutes or until bubbly and light brown.
Notes
*Schwebach modifications – use 8 oz dry macaroni, cook using Alton Brown’s cold water pasta method, and reserve pasta water; reduce milk to 1 cup and use reserved pasta water for remaining 3/4 cup.