The Best Macaroni and Cheese

One of our families favorite comfort foods is macaroni and cheese. Yes, it is high in calories, but it is also easy, fast, and absolutely delicious. Macaroni and cheese, made from scratch, puts the packaged mixes to shame, especially if you are an adult. This recipe can be made in advance and reheated in the microwave, which is great for planning ahead. Blessings...

Recipe:

2 cups elbow macaroni

1/4 cup butter

1/4 cup flour

1 tablespoon finely diced onion

1/2 teaspoon salt

dash cayenne pepper, about 1/16 teaspoon

a few grinds of black pepper

2 cups 1% milk

6 oz. sharp Cheddar cheese, grated (2 cups moderately packed in measuring cup)

1. Cook macaroni in boiling salted water according to package directions. Do not overcook; drain and set aside.

2. Have onion diced and cheese grated, ready for use.

3. Melt butter in a medium saucepan over low heat, add onion and saute' until transparent.

4. Add flour to butter and cook and stir over low heat for one minute. Add salt, cayenne and black pepper.

5. Add milk and whisk until smooth. Turn heat up to medium and cook and stir until mixture is thickened and comes to a boil. Turn heat down to low; boil and stir 1 minute. Remove pan from heat.

6. Add all but 1/2 cup of the cheese to the white sauce; stir until the cheese is melted and mixture is smooth.

7. Add macaroni to the cheese sauce and stir to combine; pour into a 1-1/2-qt. casserole dish and sprinkle the remaining cheese on top.

8. Bake in a preheated 375 degree oven for 15-20 minutes or cook in the microwave for 1-2 minutes until casserole is heated through and the cheese is melted.

Yield: 5 cups, serves 4 to 6
428 calories per cup using 6 oz. cheese
2 gms. fiber
476 calories per cup using 8 oz. cheese

Note:  For richer cheese sauce, use 8 oz. grated cheese.
This recipe was adapted from "The New McCall's Cookbook".