Here’s my family’s favorite old-fashioned baked macaroni-and-cheese recipe. It’s so much better than those boxes with dry “cheese” powder from the store, believe me! 

Baked Macaroni and Cheese (makes 6 servings)

• 1 1/2 cups elbow macaroni

• 3 tablespoons butter or margarine

• 2 tablespoons all-purpose flour

• 1/2 teaspoon salt (optional)

• dash pepper

• 2 cups milk

• 1/4 cup finely chopped onion

• 8-ounces American or Cheddar cheese, cubed

 

Cook macaroni in boiling water until just tender; drain. In saucepan, melt butter; blend in flour, salt and pepper. Add milk; cook and stir till thick and bubbly. Add onion and cheese cubes; stir until melted. Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole dish. Bake at 350 degrees for 35 to 40 minutes, or until heated through. (This is really good with a thinly sliced, lightly salted tomato added to the top of the macaroni before baking.) 

If I’m making this to ahead of time for freezing, I always freeze before baking. I either pour the noodle/cheese mixture into a freezer bag or place it into the casserole dish and freeze like that. Thaw completely. Bake as usual.