"extraordinary" Macaroni and Cheese

“Easy and versitile mac and cheese recipe. I adapted this from a recipe I found on the back of a box of elbows. I especially like that you don't cook the pasta in advance.”
READY IN:
30mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in 4-qt saucepan over med heat. Add onions and saute until transparent. Stir in flour and salt. Cook 1 minute stirring constantly.
  2. Add milk, stir to blend. Add tomatoes, juice and all. Bring to a low, steady simmer. Add uncooked pasta. Cover and continue to simmer gently for about 8 to 10 minutes, stirring occasionally. (Mixture will thicken as it is cooking.).
  3. Remove from heat. Add cheese. Stir gently until cheese is melted. Let sit 5 minutes fefore serving.
  4. Note: For a cheesier version put in a casserole dish and top with an additional 1/2 cup of cheddar cheese and broil until cheese is melted and just starting to brown.
  5. For an Italian twist try substituting the Cheddar cheese with 1 Cup fontina cheese and 1/2 Cup of freshly grated parmesan cheese.

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