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 min
  • Total Time 40 min
  • Servings 5

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
50mg
50%;
Sodium
1030mg
1030%;
Total Carbohydrate
44g
44%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
30%;
Iron
10%;
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.