This is Aunt Linda's recipe. I have many fond memories of her making this for my visits and serving it along with some homemade applesauce, still slightly frosty from the freezer. Yum!
INGREDIENTS:
6-7 oz. elbow macaroni (2 cups)
2 tbsp grated onion
1 tsp salt
1/4 tsp pepper (* I go lighter on the pepper, personally)
3 c. shredded process sharp American cheese (3/4 lb) (* I use Velvetta cut into squares)
1 tbsp butter
THIN WHITE SAUCE INGREDIENTS:
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper (*I go lighter on this)
2 c. milk
DIRECTIONS:
Heat oven to 375 degrees.
Cook macaroni in (1 tbsp) salted water.
Place 1/2 macaroni in ungreased 2 quart casserole. Sprinkle with 1/2 onion, salt pepper and cheese; repeat.
Pour white sauce over casserole.
Dot w/butter.
Cover, Bake 30 min.
Uncover, bake 15 min. longer.
THIN WHITE SAUCE DIRECTIONS:
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture in smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Serves: 6 for main dish, 8-10 for side dish
