Old Fashioned Macaroni and Cheese


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Forget the powdery cheese packet, this gooey dish is easy and cooks in the oven.

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  • 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

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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.

Reviews (1)

  • This is a standard Macaroni and Cheese recipe that is like the one that has been used in my family for years. You can easily adjust it by using 3 C uncooked whole wheat elbow macaroni and adding different cheeses (e.g - Four Cheese mixtures found at the local grocery). If the family doesn't like onions, I use Vidalia Onion powder and use 4 cups of cheese leaving 1 cup to layer over the top instead of bread crumbs.

    Flag as inappropriate dancinjean  |  March 14, 2008

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