Baked Macaroni And Cheese


1 16 oz. Pkg. Elbow Macaroni
4 tblsp. butter or margarine
3/4 cup bread crumbs*
1 small onion, minced
1 tsp Salt
1/4 tsp Dry Mustard
dash pepper
1 1/2 cups milk
8 - 10 oz. Cheddar Cheese, shredded

Cook macaroni according to package directions; drain. Preheat over to 350 degrees. Grease a 4 quart casserole. (I use a 13 x9 pan) In a small saucepan, over medium heat, melt 2 tablespoons butter or margarine; pass bread crumbs and toss to coat; set aside. Meanwhile, in medium saucepan over medium heat, melt remaining 2 tablespoons of margarine; add onion and cook until tender, about 5 minutes. Stir in flour, salt, mustard and pepper until blended. Slowly stir in milk; cook until smooth and lightly thickened, stirring constantly. Remove from heat and stir in cheese until melted. Place drained macaroni in casserole. Pour cheese mixture over macaroni. Sprinkle with crumb mixture over the top. Bake 20 minutes or until bubbly and bread crumbs are golden.

sour cream makes baked mac and cheese super creamy with some tang to it. And I also undercook the pasta so it doen’t get too mushy once its backed.