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Sides | |
| Ingredients 4 cups uncooked elbow macaroni 3/4 cup finely chopped onion 3/4 cup butter, divided 6 tablespoons all-purpose flour 4-1/2 cups milk 4 cups (16 ounces) shredded sharp cheddar cheese 1 teaspoon ground mustard 1-1/2 teaspoons salt 1/4 teaspoon pepper 3/4 cup dry bread crumbs | |
| Directions Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in 1/2 cup butter. Add the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth. Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350� for 30-35 minutes or until heated through. Yield: 6-8 servings. | |
Unrated | |
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