Macaroni & Cheese - Easy and Cheesy

If you are among the many who can't seem to get the hang of making a roux for a bechamel sauce, then this is the Mac & Cheese recipe for you. Couldn't be easier, and just as good as the old standby method. I have made a few alterations to the ingredients, but the method is the same. I believe it came from Southern Living, but I can never be sure :). Note: I use Old Cheddar. Sharp would work well also.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 2  cups macaroni, I used shells
• 1  teaspoon salt
• 2  cups milk
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon black pepper
• 2  teaspoons basil, freeze dried
• 1⁄4 teaspoon Tabasco sauce (optional)
• 1⁄2 cup onion, diced
• 4  cups cheddar cheese, shredded
• 1⁄2 cup cheddar cheese, shredded
• 1⁄2 cup  dry breadcrumbs

Directions

1. Preheat oven to 350*.
2. Cook pasta in salted water until al dente. Drain and set aside.
3. Place milk, flour, pepper, basil and tabasco in a lidded container. Shake for about a minute to blend.
4. In a large bowl combine cooked pasta, milk/flour mixture, onions and 4 cups of cheese. Stir well.
5. Pour into a lightly greased baking dish. Sprinkle with bread crumbs and remaining 1/2 cup of cheese.
6. Bake for 45 minutes or until brown and bubbly.