Macaroni and Cheese
- 1 cup milk
- 1 tbsp. flour
- 1-2 tbsp. margarine
- 1 tsp. minced onion
- salt and pepper to taste
- 1 tsp. dry mustard (optional)
- 2 cups elbow macaroni, cooked
- and drained
- 1 cup shredded cheddar cheese
Measure milk into the pan and blend in flour until no lumps remain. Add
margarine, onion, and other seasonings and cook until sauce thickens. Stir
in macaroni and cheese. Bake uncovered in greased, 1-quart casserole at
400° for 15 minutes or until slightly browned and bubbly. May be frozen
before baking. Serves 4.
* Substitute formula for milk, use nondairy margarine and aged cheddar cheese.
** Each serving counts as 1 1/4 cups of milk.