Classic Macaroni and Cheese

 1/2 package Creamette  elbows(8oz)

3T. butter

3T.flour

2 1/2 c. milk

1/2 t. salt

1/8 t. pepper

1/4 c. onion minced

2 c. (8oz) shredded cheese

1/2 c. bread crumbs

1. Cook pasta. Preheat oven to 350 F.

2. In a medium saucepan, melt butter. Stir in flour. Gradually stir in milk.

3. Cook stirring constantly over medium heat until sauce thickens. Stir in salt and pepper. 

4. Add onion and cheese. Stir until melted and distributed throughout the sauce.

5. Add noodles. Spoon into 2 quart baking dish.

6. Top with bread crumbs. Bake 30 minutes

Makes 4-6 servings

Recipe off of the side of the box of CREAMETTE noodles.

Here are some of my tricks. Sometimes I use 10 ounces of noodles. 

For the cheese I like to add different types. Last time I used 4 ounces of reduced Colby Jcck, 2 oz. mozzarella and 2 oz. shredded gruyere. That was a hit.

Sometimes I add extra an extra bit of flour and butter and milk. Last time I used 1/4 c. flour and 1/4 c. butter. I softened the onion in the butter before adding the flour and milk.

The basic recipe is great but sometimes you want to tweak it because you are stretching it for a crowd. That's when you can just add more noodles to the sauce. Don't go too far off the recipe or it might get less good and cheesy.