I have been making this recipe forever. The only thing I did different this time was add bread crumbs on top per Eric’s request. It was a nice touch. Another simple and delicious meal.
Macaroni and Cheese
1# elbow pasta (I use large elbow. You can use whatever you want.)
1 small onion, diced
1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup milk
1 cup gouda cheese, shredded
2 cups cheddar cheese, shredded
1 cup mozzeralla cheese,shredded
(I weigh out 16 ounces of cheese. You can use just cheddar if you like. I generally use a mix of different cheeses. Gruyere is especially tasty! My family likes the different cheeses.)
1 cup panko bread crumbs
2 Tablespoons butter
1. Preheat oven to 375ºF.
2. Make elbow pasta per directions on box
3. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Add diced onion and sauté until translucent. Stir in flour, salt and pepper. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and stir in cheese. Cook on low heat, stirring occasionally, until cheese is melted. Once cheese is mixed through turn off heat.
4. Melt 2 Tablespoons butter in saute pan. Add bread crumbs and stir until toasted
5. Drain pasta. Gently stir pasta into cheese sauce. Pour into ungreased 2-quart casserole. Top with bread crumbs. Bake uncovered 30-40 minutes or until bubbly.
You will love it. Very easy to make, even during the week. Give it a try!!