Ronzoni Macaroni & Cheese
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 29.58 ml butter or 29.58 ml margarine
- 59.14 ml finely chopped onion (optional)
- 29.58 ml flour
- 473.18 ml milk
- 3.69 ml salt
- 2.46 ml dry ground mustard (optional)
- 1.23 ml ground black pepper
- 473.18 ml uncooked elbow macaroni
- 473.18 ml shredded sharp cheddar cheese
- 226.79 g sliced American cheese, broken into 2-in . pieces
directions
- 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.
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Reviews
-
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.