In my household, we always disagreed… Onion or no onion! My husband didn’t like the onion, while my son and I preferred the added chopped onion. We compromised and added onion powder, although it wasn’t quite the same.
This is a classic baked Mac “N” Cheese, and so much tastier than the boxed stuff. It really doesn’t take that long to make and bake, either!
This recipe will make a creamy side dish for two or a meal for one. As a variation, you can add some finely diced ham or crisp bacon pieces when you add the macaroni.
Mac “N” Cheese for One or Two
2 TBS butter, divided
1 TBS all-purpose flour
1/4 tsp salt
Pepper to taste
1/2 cup milk
1/3 cup diced sharp cheddar cheese (add more for extra cheesiness)
1/4 tsp prepared mustard
1/4 tsp Worcestershire sauce
1/2 tsp chopped onion (optional)
1/3 cup elbow macaroni, cooked and drained
2 saltines, crushed (breadcrumbs or panko can be used as well)
Preheat oven to 350º. Following the directions on the package, cook the macaroni. In a separate saucepan, melt 1 TBS of butter; stir in the flour, salt, and pepper until incorporated into the butter. Whisk in the milk until smooth. Cook and stir for a couple of minutes while it thickens. Add the mustard, Worcestershire sauce, onion, and cheese; stir until the cheese is completely melted and blended. Drain the water and add cooked macaroni to the sauce. Transfer to a greased small baking dish. Sprinkle with the crushed saltines and dot with the second tablespoon of butter. Bake for 15 minutes or until heated through.
- WHAT'S INSIDE: One 16-ounce box of Elbow Macaroni
- WHY YOU'LL LOVE IT: This Elbow Macaroni cooks to "Al Dente" in just 9 minutes.
- ALSO CONTAINS: Wheat, Egg
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