Okay, so I will never earn a living as a food photographer. I have accepted that fact. What is really important is how it tastes, so just close your eyes and open your mouth wide.
I got this recipe out of Betty Crocker’s Vegetarian Cooking cookbook.
Mom’s Macaroni and Cheese
1 1/2 cups uncooked elbow macaroni
2 T. butter
1 small onion, chopped (1/4 cup)
1/2 tsp salt
1/4 tsp pepper
1/4 c. all-purpose flour
1 3/4 c. milk
6 ounces Velveeta, cut into 1/2-inch cubes
Heat oven to 375*. Cook and drain macaroni as directed on package.
While macaroni is cooking, melt butter in 2-quart saucepan over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender. Mix flour and milk until smooth (I used a whisk); stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted (I had to set the pan at the back of the stove, where the hot air vent is, to get the Velveeta to melt completely). Stir in macaroni.
Spoon macaroni mixture into 1 1/2-quart casserole. Bake uncovered about 30 minutes or until bubbly and light brown.
I think this recipe is a definite keeper. Violet gives it two thumbs up. A while back I made macaroni and cheese from a really good cookbook I have and, while the dish tasted wonderful, it was just too complex a recipe. And expensive (it had 3 different kinds of cheese, for one thing). This recipe is cheap and easy, which I love.
I have a Rick Bayless Mexican cookbook and Alton Brown’s latest Good Eats cookbook sitting here on the table. Which one should I cook out of next?