Name: Macaroni and Cheese
Yield: 5 servings
Ingredients: 8 oz rotini pasta or elbow macaroni; ¼ cup margarine; 2 slices onion, finely chopped; ½ tsp salt; ¼ tsp pepper; ¼ cup flour; 1 ¾ cups milk; 8 oz sharp cheddar, shredded; 5 - 7 drops tabasco (to taste)

CategorySide Dishes

Yields5 Servings

8 oz rotini pasta or elbow macaroni

¼ cup margarine

2 slices onion, finely chopped

½ tsp salt

¼ tsp pepper

¼ cup flour

1 ¾ cups milk

8 oz sharp cheddar, shredded

5 - 7 drops tabasco (to taste)

Cook pasta/macaroni as directed on package. Do not overcook or your mac and cheese will be mushy.

Cook and stir margarine, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in cheese until melted. Add tabasco to taste. Let stand 5 minutes. Stir before serving.

Ingredients