Macaroni & Cheese Recipe

I have been making this recipe for just about every one of the kids birthday parties. It's become a family favorite. When I make it I usually split the recipe in two square containers; one for the oven and the other for the freezer for later use. We rarely have leftovers!

• 1 to 1 ½ cups uncooked elbow macaroni, rigatoni, or spinach egg noodles (about 6 oz)
• ¼ cup butter
• 1 small onion, chopped (about 1/4 cup) (I prefer to grate the onion so no one notices it)
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup flour
• 1 small clove pressed garlic
• 2 cups milk (I use evaporated milk)
• 8 oz cheese shredded, I blend sharp cheddar, monterey jack, & parmesan cheese
• Parmesan cheese

Cook macaroni as directed on package, drain. Cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; towards the end add garlic, remove from heat. Stir in milk. Heat to boiling, whisking constantly. Boil and stir 1 minute; remove from heat, Stir in cheese until melted.

Mix macaroni and cheese sauce and then place macaroni in buttered 9 x 13" casserole, cover with Parmesan cheese.  Bake covered in 375 degree oven for 30 minutes. Uncover and bake 10 minutes or until slightly brown.

Note: For a creamier sauce add more milk and/or cheese. Adjust to your taste.

Serves 12, 196 Calories, using the myfitnesspal recipe generator.

Until Next Time, SoCal Marisa