Who doesn’t love baked macaroni and cheese? This one is certainly cheesy and even tastes great as leftovers, unlike the kind out of the box. This is definitely my favorite version because it uses a roux and not evaporated milk or eggs. I prefer the texture of white sauce because it isn’t so velvety smooth that it seems fake.
Grease an 8 X 8 pan and preheat the oven to 350. Cook according to package directions and drain:
2 c. macaroni
In a saucepan, melt and then cook until starting to brown:
2 T. butter
1/2 c. onion, chopped
Whisk into the mixture, adding gradually to avoid lumps:
2 T. flour
1/8 t. pepper
2 1/2 c. milk
Once the white sauce it thick and bubbly, add and stir in until melted:
3 c. Cheddar cheese
Pour the cheese sauce over the macaroni in the prepared dish. Bake at 350 for 25-30 minutes, until cheese is bubbly.
My mom sometimes put diced tomatoes in baked macaroni and cheese. It’s also great with chopped ham.