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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Creamy and flavorful macaroni and cheese dish from a 25 year old version of a Betty Crocker cookbook. My family loves this dish. Stir in ideas: cooked cubed ham, or cooked brocoli. Yummy! Ingredients:
1 1/2 cups macaroni (dry) |
1/2 cup chopped onion |
1/4 cup butter |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup flour |
1 3/4 cups 1% low-fat milk |
8 ounces velveeta cheese, chopped into cubes |
Directions:
1. Cook the macaroni to the al dente stage (firm), drain and set aside. Cook onions in butter, with salt and pepper, over medium heat till tender. Stir in the flour, stirring constantly until smooth and bubbling. Add milk and stir continuously; when boiling, cook over low heat, still stirring, for one minute. Remove from heat and stir cheese into mixture till melted.
2. Pour cooked pasta into 1 1/2 quart baking dish and top with cheese mixture, mixing thoroughly. Cook in preheated oven at 375 degrees for 30 minutes till lightly browned.
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