6-7 ounces elbow macaroni
2 tablespoons minced onion
1 teaspoon salt
1/4 teaspoon pepper
3 cups grated sharp Cheddar cheese (it can be regular cheddar too, or you can get creative with special cheeses)
2 cups thin white sauce [see below]
1 tablespoon butter or margarine
[Thin white sauce:2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
dash black pepper
2 cups milk
In a small saucepan melt butter. Stir in flour, salt, and pepper. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.]
Heat oven to 375. Boil macaroni as directed on package.
Place half the macaroni in ungreased casserole. Sprinkle with half the onion, salt, pepper and cheese; repeat. Pour white sauce over casserole. Dot with butter (lately I’ve been crumbling Cheezits on top and then dotting with butter).
Cover; bake 30 minutes. Uncover; bake 15 minutes longer.
From the kitchen of Marcie’s Mom