Mom's Macaroni and Cheese

Mom's Macaroni and Cheese

Tender pasta is smothered in a creamy, cheesy sauce for a down-home casserole that always satisfies.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

5

servings

1 1/2
cups uncooked elbow macaroni (5 oz)
2
tablespoons butter or margarine
1
small onion, chopped (1/4 cup)
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup Gold Medal® all-purpose flour
1 3/4
cups milk
6
oz American cheese loaf, cut into 1/2-inch cubes
  1. Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
  2. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
  3. In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
  4. Bake about 30 minutes or until bubbly and light brown.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
For a spicy change, use 6 oz from a loaf of Mexican prepared cheese product with jalapeño peppers instead of the American cheese.
Success
Use American cheese in this recipe because it melts better than natural Cheddar and won't curdle during cooking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 11g,
    • Trans Fat 1/2g),
  • Cholesterol 50mg;
  • Sodium 1030mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 1/2 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.