Macaroni and Cheese for Stubborn Rainy Days

July 05 2010
Posted in Recipes - Southern Oregon Recipes

Ingredients

1 1/2 Cups elbow macaroni, small shells, rigatoni
3 Tbsp melted butter
2 Tbsp all-purpose flour
1/2 Tsp salt
1/4 Tsp dry mustard
2 Cups milk
Dash of pepper
1/8 Cup finely chopped onion
8 oz sharp Cheddar, shredded (about 2 cups)

Directions

Cook macaroni according to instructions. Melt butter in a saucepan and blend in flour, salt and pepper. Stir in milk and stir till thick and bubbly. Add onion and cheese, and stir till melted. When I make this, I eat it at this point in the recipe, topped with bacon, shredded parmesan and chopped green pepper. However, you can bake it in a casserole dish at 350 degrees for up to 40 minutes if you prefer yours "harder."