Recipe by DeniseBC
I don't know where I got this recipe, but I've had it for years and we always enjoy it. The onion, sharp cheddar and Worcestershire sauce gives this a nice bite. I often use 2% sharp cheddar cheese and skim milk and the taste doesn't suffer, so feel free to use the lighter options if you would like to. Also, the original recipe says to use grated onion, but I don't ever go to this much trouble opting instead to just use my food processor to chop them finely. I often add ham and/or vegetables to make a one dish supper.
Top Review by NorthwestGal
This is true comfort food. We always enjoy a warm dish of Macaroni and Cheese, and this one was quite good. We thought the onion flavor overpowered the other flavors, so next time I will reduce the amount of chopped onions. I chose to top ours with extra cheese (rather than breadcrumbs), and that was a great choice. The sharp cheddar made this a true classic. Thanks for sharing your recipe, DeniseBC.
- 2 cups uncooked macaroni
- 1⁄4 cup butter
- 3 tablespoons flour
- 1 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄8 teaspoon pepper (I often use white pepper)
- 1⁄4 cup finely chopped onion (or more)
- 1 teaspoon Worcestershire sauce
- 3 cups milk
- 3 cups sharp cheddar cheese
Directions See How It's Made
- Cook macaroni per package directions and drain. Set aside.
- Melt butter. Add flour, salt, mustard, and pepper. Cook, stirring constantly for 2 minutes. Do not brown.
- Add milk, onion and Worcestershire sauce. Cook until thickened and smooth (depending on how fine your onions are chopped will determine the smoothness).
- Stir in cheese continuing to stir until melted and creamy.
- Combine cheese sauce and macaroni. Pour into a 2.5 quart prepared casserole.
- You can top with additonal cheese or bread crumbs, if desired. Bake at 350 for 25 minutes or until hot through.