Foodie Friday! - Baked Macaroni & Cheese

I love mac and cheese, especially when it is homemade and extra cheesy.  I haven't made this recipe in decades and was thrilled when my daughter suggested it for Foodie Friday because then I had to make it!

This recipe is from my old, go-to Betty Crocker Cookbook I have had for 34 years.  Here's the scoop on this comfort food favorite.

Baked Macaroni And Cheese

1 to 1-1/2 cups uncooked elbow macaroni, rigatoni, or spinach egg noodles (about 8 oz)

1/4 cup margarine or butter

1/4 cup chopped onion 

1/2 tsp salt

1/4 tsp pepper

1/4 cup flour

1-3/4 cups milk

8 ounces American, Swiss, or Velveeta cheese cut into 1/2-inch cubes

Cook macaroni as directed on the package.  In a second saucepan, cook and stir margarine, onion, salt, and pepper over medium heat until onion is slightly tender.  Blend in flour to make a roux.  Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat.  Stir in milk.  Return to heat and heat to boiling, stirring constantly - mixture will thicken.  Boil and stir 1 minute, remove from heat.  Stir in cheese until melted. 

Place macaroni in ungreased 1-1/2 quart casserole.  Pour cheese sauce over and stir to coat macaroni well.  Cook uncovered in 375 oven for 30 minutes.  

Make 5 servings. 

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I use the lesser amount of macaroni suggested (1 cup) as I like my mac and cheese a little thinner with more sauce and less pasta.  

I returned the pan to a low burner after stirring the cheese in.  I used chunks of Velveeta and needed a bit of heat to get the last few pieces melted.  Using shreds of your favorite cheese will speed up the melting process and you likely will not need to return it to the burner.  

I like my pasta well cooked.  If you like your pasta a little more firm cook to  al dente when boiling  and let it finish cooking when you put it in the oven.  I would use 1 cup of pasta if you do this, to allow some of the sauce to be absorbed in the pasta as it bakes.  

Happy Friday!