I am pretty sure I have mentioned this before but when you make mac and cheese, do not use skim milk. Your cheese sauce will never get creamy using skim milk. Velveeta (processed cheese food) is a huge help when working on creamy cheese sauce. Trust me on this...I have had some icky cheese sauce. This recipe incorporates a Bechemel sauce and the cheese for a yummy version of an old favorite.
2 C. uncooked elbow macaroni
4 tbsp. butter
2 tbsp. all purpose flour
2 C. milk
1/4 onion, minced
salt and pepper to taste
1/4lb. processed cheese food
1/4lb. shredded Cheddar cheese
1/4lb. shredded Swiss cheese
Preheat oven to 350 degrees.
Prepare elbow macaroni according to package directions.
Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then, pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
When the macaroni is cooked, spread half of it into the bottom of a lightly greased 9x13 baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of the cheeses. Repeat this one more time and them pour the reserved white sauce over all. Top off with small pats of butter to taste.
Cover and bake at 350 degrees for 45 minutes.
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