If there is one recipe that I’m known for it, would be macaroni and cheese. My recipe is an adaptation of my mom’s and grandmother’s recipes and I make it a lot. It’s easy to do, a little more time-consuming than opening a box of Kraft’s but tastes much better.
I have on a nephew who still hasn’t forgiven me for putting onions in my macaroni and cheese. Apparently, that is sacrilege.
Cindi’s Special Baked Macaroni and Cheese
2 cups of uncooked elbow macaroni
1/4 cup of butter
1 chopped onion
1/4 cup of flour
2 cups milk
8 to 10 ounces of grated Cheddar cheese
4 to 5 ounces of Velveeta cheese, cubed
salt and pepper to taste
garlic powder or garlic clove, chopped or minced (optional)
Fill a 2-quart saucepan with cold water and a little salt. Bring to a boil and add macaroni, cook for about 10 minutes or until tender. Drain and rinse and put aside. Melt butter in another saucepan. Add chopped onion (and optional chopped garlic) to melted butter and cook until translucent and slightly browned. Blend in flour and cook over low heat, stirring, until smooth and bubbly. Stir in milk and continue stirring until the sauce becomes thick and creamy. Remove from heat. Stir in grated cheese and cubed cheese and blend until melted. Rinse macaroni in hot water and drain again. Pour macaroni into a casserole dish. Add cheese sauce and mix. Sprinkle with paprika. Bake uncovered at 375 degrees for 20 to 30 minutes, until hot and bubbly and slightly browned on top.