Homemade Macaroni and Cheese

I am a sucker for macaroni and cheese. I love the Kraft boxed, Velveeta boxed, easy mac, fried mac and cheese, you name it. I grew up eating my families traditional macaroni and cheese, you can find the recipe here (blogged by my cousin, Jandee) and I continue to try new recipes.

For the past two years I have leaned on a mac and cheese recipe that includes red onions and breadcrumbs. It is the quintessential macaroni and cheese recipe for me. I found it on the back of a Creamette elbow noodle box. I've found that if anyone is going to know the perfect recipe for a product, it'll be the people who produce and package it. I trust most any recipe on the back of a box for that reason. They must be confident enough in their recipe to put it so readily available to consumers! And they didn't disappoint!

So do any of you have macaroni and cheese recipes to share? I'd love to try them! I think my next one is going to be a buffalo chicken mac and cheese...spice things up a bit!

Classic Macaroni and Cheese

Slightly adapted from Creamette



Ingredients:

1/2 package (8 oz.) elbow macaroni, then dump in a little more for good measure! :)

3 Tbsp. margarine or butter

3 Tbsp. flour

2 1/2 cups milk (I use skim and it's just fine.)

1/2 tsp. salt

1/8 tsp. pepper

3/4 cup chopped red onion

2 cups  (8 oz.) shredded cheddar cheese (mild or medium)

1/2 cup plain breadcrumbs

While preparing cheese sauce, cook pasta according to directions or until al dente (slightly undercooked) and preheat oven to 350 degrees.

To make the roux: In a pan, melt margarine. Stir in flour, and cook for a minute or so.

Gradually stir in milk. Cook, stirring constantly over medium heat, until sauce thickens.

Stir in salt and pepper.

Add onion and cheese; stir until cheese melts.

Stir cooked pasta into cheese mixture. Spoon into greased 9x13 baking dish.

Top with breadcrumbs.

Bake 30 minutes.

Then sit down, kick up your feet, and eat the whole thing.