I’ve been seeing posts all over the blogsphere for Macaroni and Cheese. As a child, I never cared to eat the macaroni and cheese my mom made. I figure it was because of the sharp cheese. But, as an adult, I love it! My only obstacle? Yup. You guessed it. Grumpy. He actually prefers the Velveeta Shells & Cheese – and it has to be regular, can’t be the low fat. I totally cannot eat the boxed Mac & Cheese. To me it is way too salty.

Tonight I had to give in to my craving. I figured Grumpy would grin and bear it. Ok, maybe not grin but he would bear it. he he. I was short about 1 cup of cheddar cheese so I subbed some swiss to make up my total of 3 cups of cheese. Otherwise, I made it as listed below. The recipe comes from my Better Homes and Gardens checkered cookbook!

Macaroni and Cheese
Better Homes and Gardens New Cookbook

8 ounces dried elbow macaroni (2 cups)
1/2 cup chopped onion (1 medium)
2 Tablespoons butter
2 Tablespoons flour
1/8 teaspoon black pepper
2-1/2 cups milk
3 cups cheddar cheese

Cook macaroni according to package directions. Drain; set aside.

Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheeses, stirring until melted. Stir in cooked macaroni. Transsfer mixture to a 2-quart casserole.

Bake, uncovered, in a 350 degree oven for 25-30 minutes or until bubly and heated through. Let stand for 10 minutes before serving.