Macaroni & Cheese
Contributor: Marguerite Strom
2002 Cowley Cookbook
1-7 oz. package elbow macaroni (2 cups uncooked).
Prepare according to package directions. Drain. Grease a 2-quart casserole with margarine.
1/2 cup margarine
1/4 cup finely chopped onion
3 T all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup milk
1 1/2 cup shredded cheddar cheese
Melt margarine in medium saucepan over medium heat. add onion; cook just until tender, stirring occasionally. Stir in flour, slat and pepper. Blend in milk. Cook, stirring constantly until thickened and bubbly. Add cheese; stir until melted. Remove from heat.
Combine macaroni and cheese mixture; mix well. Pour into prepared casserole. Sprinkle dry bread crumbs lightly over casserole.
Bake in 350 degree oven until hot, 35-40 minutes. Makes 6-8 servings.