Forget the powdery cheese packet, this gooey dish is easy and cooks in the oven.
2 C. of uncooked elbow macaroni 1 small onion, minced Margarine or butter 1 Tbs. of all purpose flour 3/4 tsp. of salt 1/4 tsp. of dry mustard 1/8 tsp. of ground white pepper 2 C. of milk 1/2 lb. of yellow or white American cheese, shredded 3/4 C. of fresh bread crumbs
Prepare macaroni as label directs. Preheat oven to 400 degrees. Place onion and 2 Tbs. margarine or butter in a small saucepan. Over medium heat, sauté onion. Stir in flour, salt, mustard, and pepper; cook one minute. Slowly stir in milk, cook, stirring constantly until smooth (will not be thick). Add 3/4 of cheese; stir until cheese is melted. When macaroni is tender, drain; turn into greased 1 1/2 quart casserole. Pour cheese sauce over, tossing with fork to coat all macaroni. Top with rest of cheese. In small saucepan over low heat, melt one Tbs. margarine or butter; stir in crumbs and sprinkle over cheese. Bake uncovered 20 minutes.