Saturday, December 24, 2005

Macaroni and Cheese

1 cup elbow macaroin (4 ounces)
1/4 cup onions, chopped
1 tablespoon margarine or butter
1 tablespoon all-purpose flour
dash of pepper
1 1/4 cups milk
2 cups shredded American cheese (8 ounces)

Cook Marcaroni according to package directions. Meanwhile for cheese sauce, in a saucepan cook onion in margarine or butter till tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Add shredded cheese; stir till melted. Stir macaroni into cheese sauce. Transfer to a 1 quart casserole. Bake un coved in a 350 degree F. oven for 25 to 30 minutes until bubbly. Let stand 10 minutes.

Shortcut Method

Prepare above except immediately return the drained macaroni to the sauce pan it was cooked in. Pour the cheese sauce over the macaroni ; mix well. Cook over low heat for 3 to 5 minutes or till heated through, stirring frequently. Let stand for 10 minutes.

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