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Macaroni and Cheese

Posted in : Casseroles, Pasta, Side Dishes on by : asclavijo Tags: ,

Macaroni and Cheese

Prep Time10 minutes
Cook Time6 hours 40 minutes
Course: Side Dish
Servings: 8 servings
Calories: 361kcal
Author: asclavijo


  • 12 oz elbow macaroni uncooked
  • 2 tablespoons butter
  • 1 onion chopped (1/4 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 3/4 cups milk
  • 16 oz velveeta cheese cut into 1/2-inch cubes


  • Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
  • In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
  • Bake about 30 minutes or until bubbly and light brown.


Expert Tips
For a spicy change, use 6 oz from a loaf of Mexican prepared cheese product with jalapeño peppers instead of the American cheese.
Use American cheese in this recipe because it melts better than natural Cheddar and won’t curdle during cooking.


Calories: 361kcal | Carbohydrates: 45g | Protein: 19g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 1096mg | Potassium: 381mg | Fiber: 2g | Sugar: 9g | Vitamin A: 731IU | Vitamin C: 1mg | Calcium: 398mg | Iron: 1mg

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