Hopefully this recipe is just the way Mom makes it.
8 ounces elbow macaroni
3/4 cup fresh bread crumbs (about 1 1/2 slices bread)
4 tablespoons butter or margarine, melted
1 small onion finely chopped
1 tablespoon all-purpose flour
1/4 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk
8 ounces shredded Cheddar cheese (2 cups)
1. In 3-quart saucepan, cook macaroni as label directs. Drain well.
2. Preheat oven to 350 degrees F. Grease 9-inch square baking dish or casserole. In small bowl toss bread crumbs and melted butter until moistened. Set crumbs aside.
3. In saucepan, melt remaining 2 tablespoons butter over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, mustard, salt, and pepper; stir until blended. Stir in milk; cook, stirring, until thickened. Remove from heat; stir in cheese.
4. Spoon macaroni into prepared baking dish. Pour cheese sauce over macaroni. Sprinkle crumb mixture over top. Bake until bubbly and top is golden, about 20 minutes. Let stand 15 minutes for easier serving.
(based on individual servings)
Total Fat: 36 g
Cholesterol: 103 mg
Sodium: 1,146 mg
Carbohydrates: 55 g
Originally published in Good Housekeeping
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