Tender pasta is smothered in a creamy, cheesy sauce for a down-home casserole that always satisfies.
cups uncooked elbow macaroni (5 oz)
tablespoons butter or margarine
small onion, chopped (1/4 cup)
cup Gold Medal™ all-purpose flour
oz American cheese loaf, cut into 1/2-inch cubes
Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
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.
Bake about 30 minutes or until bubbly and light brown.
For a spicy change, use 6 oz from a loaf of Mexican prepared cheese product with jalapeño peppers instead of the American cheese.
Use American cheese in this recipe because it melts better than natural Cheddar and won't curdle during cooking.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.