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. I’ve heard it even makes a great Thanksgiving side, even if you don’t live in the South and think that sounds strange.
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Baked Macaroni and Cheese
- 8×8 pan
- 2 cups macaroni
- 2 tablespoons butter
- 1/2 cup onion chopped
- 2 tablespoons flour
- 1/8 teaspoon pepper
- 2 1/2 cups milk whole
- 3 cups Cheddar cheese shredded
- Preheat the oven to 350 and grease an 8×8 pan.
- Cook and drain the macaroni.2 cups macaroni
- In a saucepan, melt the butter and cook the onion until it starts to brown slightly.2 tablespoons butter, 1/2 cup onion
- Whisk the flour into the butter and onion. Season with the pepper and gradually add the milk, whisking to avoid lumps.2 tablespoons flour, 1/8 teaspoon pepper, 2 1/2 cups milk
- Once the sauce is thickened, add the cheese and stir till melted.3 cups Cheddar cheese
- Mix the macaroni and cheese and put it in the prepared dish. Bake it for 25-30 minutes at 350, or until the cheese is bubbly.