Ingredients |
1 package( elbow macaroni
3/4 cup fresh bread crumbs
4 tablespoons butter or margarine, melted
1 small onion, finely chopped
1 tablespoon all-purpose flour
1/4 tablespoon dry mustard
1 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk
8 ounces Cheddar cheese, shredded |
Directions |
1. In 3-quart saucepan, cook macaroni as label directs. Drain
well.
2. Preheat oven to 350° F. Grease 9-inch square baking dish or
casserole. In small bowl, toss bread crumbs and 2 tablespoons
melted butter until moistened. Set aside.
3. To saucepan, add remaining 2 tablespoons butter over medium
heat. Add onion and cook until tender, about 5 minutes. Add
flour, mustard, salt, and pepper; stir until blended. Stir in
milk; cook, stirring, until thickened. Remove from heat; stir in
cheese.
4. Spoon macaroni into prepared baking dish. Pour cheese sauce
over macaroni. Sprinkle crumb mixture over top. Bake until
bubbly and top is golden, about 20 minutes. Let stand 15 minutes
for easier serving. |
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