Prep 15 mins
Cook 40 mins
This is the recipe I have been using for years now. It comes from the Family Circle Cookbook. I have tried making this with less margarine but it just doesn't taste the same.
- 1 (8 ounce) package elbow macaroni or 1 (8 ounce) package shell macaroni or 1 (8 ounce) packageother small macaroni noodles
- 1 small onion, grated
- 2 tablespoons butter (for sauce) or 2 tablespoons margarine (for sauce)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 2 1⁄2 cups milk
- 2 cups shredded cheddar cheese (8 ounces)
- 1 cup soft breadcrumbs, 2 slices
- 2 tablespoons butter or 2 tablespoons margarine, melted, for crumb topping
- Stir macaroni into a large saucepan of boiling salted water; cook, stirring often, just until it is tender; drain.
- Spoon macaroni into an 8-cup baking dish.
- Make sauce:
- Saute onion in butter or margarine about 1 minute, blend in flour, Worcestershire sauce and salt, cook, stirring constantly, just until bubbly.
- Stir in milk; cook, stirring constantly, until the sauce thickens and bubbles 3 minutes, stir in cheese until melted.
- Pour over macaroni, then mix inches.
- Combine the bread crumbs and butter or margarine; sprinkle in a ring on top of the macaroni and cheese.
- Bake in a moderate oven, 350 degrees for 30 minutes, or until the center is bubbly hot and the crumbs are toasty and golden.
This was okay mac and cheese. Nothing special. I would eat it again but probably wouldn't go out of my way to make it.
I make this about once a month. My husband and I both love it! Last time I made it, I was feeling creative and added about 1/2 cup of beer to the sauce mixture (I reduced the milk by 1/2 cup also). It was fantastic, too.
Absolutely the most delicious macaroni and cheese recipe I've ever made. The fresh bread crumbs on the top are the icing on the cake! Do your family a favor and make this for dinner tonight!