OLD FASHIONED MACARONI AND CHEESE

 

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  • Servings: 6
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Backstory

This recipe reminds me of the mac and cheese we were served as kids attending St. Francis Xavier Grade School. I tried it once many years ago after finding this recipe in my 1976 version of Better Homes & Gardens Cookbook and have made it ever since. I do double the recipe and bake in a 3 quart Corningware casserole dish. Sometimes I don't put the onion in or use the dried onion pieces instead of freshly chopped onion. And I have never put the tomato on top. Try this recipe...it's worth the extra effort!

Ingredients

  • 1 1/2 cups elbow macaroni
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • dash pepper
  • 2 cups milk
  • 1/4 cup finely chopped onion
  • 8 ounces sharp process American cheese, cubed (2 cups)
  • 1 sliced tomato
  • salt

Directions

  • This recipe reminds me of the mac and cheese we were served as kids attending St. Francis Xavier Grade School. I tried it once many years ago after finding this recipe in my 1976 version of Better Homes & Gardens Cookbook and have made it ever since. I do double the recipe and bake in a 3 quart Corningware casserole dish. Sometimes I don't put the onion in or use the dried onion pieces instead of freshly chopped onion. And I have never put the tomato on top. Try this recipe...it's worth the extra effort!

Categories: Casserole  Dairy  Main Dish  Oven  Pasta  Side Dish 
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