Old recipe my grandma used to make my mom, my mom used to make it for me. I've tweaked it for my husband's taste buds.
Quantity
0
Quantity Unit
Prep Time (minutes)
40
Cook Time (minutes)
20
Ready In (minutes)
60
Ingredients
Amount
Measure
Ingredient
8
ounces
macaroni, elbow (one BOX)
4
tablespoons
butter
3/4
cup
fresh plain bread crumbs
1
small
white onion, diced finely
1
tablespoon
all-purpose flour
1/4
teaspoon
mustard, dry
1/8
teaspoon
black pepper, ground
1
1/2
cups
milk
Steps
Sequence
Step
1
Preheat oven to 350 degrees F. Grease a 2-quart baking dish. In a 3-quart sauce pan bring enough water to a boil to cook the pasta. Cook the pasta to al dente, it will finish cooking in the oven.
2
In 1-quart saucepan over medium heat, melt 2 tablespoons butter; add bread crumbs
and toss to coat; set aside. (Total should be enough to cover mac''n''cheese in baking dish being used;
gaps in coverage = dried out elbows!)
3
Meanwhile, in 2-quart saucepan over medium heat, melt remaining butter; add onion and cook until
tender, about 5 minutes.
4
4.) Blend in flour, mustard, and pepper. (I mix these in a separate small dish first) Stir in milk; cook, stirring, until thickened. Remove from heat; stir in cheese.
5
Place macaroni in baking dish. Pour cheese mixture over macaroni.(I sometimes use my huge sauce pan for the sauce, then dump the drained macaroni in that pot, mix it together and then pour it into the baking dish. Sprinkle the bread crumb mixture over top. Bake in the oven 20 minutes.
