MACARONI AND CHEESE

Contributed by Carl Boone

This is an old stand-by recipe (from a Betty Crocker cookbook!) that I use for the nights when I want dinner to be quick and easy. Adding extra ingredients to the pasta (see list at the bottom) can make a huge difference. Don't be afraid to substitute some or all of the cheese with another type.

Makes 4 servings

Ingredients

• 1-1/2 cups uncooked elbow macaroni
• 1 small onion, chopped
• 1/4 teaspoon pepper
• 1-3/4 cups milk
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/4 cup flour
• 8 ounces cheddar cheese, grated

Cook the macaroni.

Cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in cheese until melted.

Place macaroni in 1-1/2 quart casserole. Add additional ingredients if desired. Stir cheese sauce into macaroni. Cook uncovered in 375F oven for 30 minutes.

If desired, sprinkle fine bread crumbs on top of macaroni and cheese mixture before putting in the oven.

Possible Additions

• cubed cooked ham
• diced cooked chicken
• diced red and/or green peppers
• frozen peas
• steamed broccoli or cauliflower
• other types of cheese

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