Prep 10 mins
Cook 40 mins
Try this one, its off the box of Ronzoni elbow pasta and I make it all the time. Definitely kid friendly!! *I also add some breadcrumbs to the mixture before baking it, as well as sprinking the top with breadcrumbs and butter to give it a nice crunchy top! Its always a big hit here, and it is not hard to make.
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 cup finely chopped onion (optional)
- 2 tablespoons flour
- 2 cups milk
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon dry ground mustard (optional)
- 1⁄4 teaspoon ground black pepper
- 2 cups uncooked elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 8 ounces sliced American cheese, broken into 2-in . pieces
- Heat oven to 350. In medium saucepan over medium heat, melt butter; add onion. Cook 2 minutes. Add flour; cook 1 minute, stirring constantly. Stir in milk and seasonings; cook, stirring frequently, until mixture boils and thickens.
- Meanwhile, cook pasta according to package directions; drain. Stir cheeses in milk sauce. In 2-Qt. baking dish, stir together pasta and cheese sauce*. Bake for 30 minutes or until hot and bubbly.
Excellent recipe for a creamy, rich macaroni and cheese. I highly recommend buying block cheddar and shredding it yourself. I found that pre-shredded cheese increases the chances of the cheese sauce turning grainy. I never use the dry mustard since its not something I normally have in my pantry, but I always use the onion and usually add garlic (fresh or powder) to the onions when it first goes in with the butter.