Meatless Mondays

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Macaroni and Cheese!

Grandma's recipe (or Ronzoni if you want to get technical)

Grandma (The Husbands Mom) always made this mac and cheese and we just would die to eat it, it's so good.  We always thought it was her recipe.  One day I had asked her to write it down for me and a few days later she gave me a photo copy of the side panel of a Ronzoni pasta box with the mac and cheese recipe on it.  I was surprised, believe me!

Anyway, whether she made it herself or Ronzoni, it's really, really good!

Prep Time!  I like getting everything ready before even beginning to cook.  Measuring and cutting etc. the ingredients before hand is a huge time saver.

All done. 

 Tasty, tasty buttered bread crumbs on top.

YUM.

I know it probably looks gross to you, but please know that it is because of my photography skills or lack there of, and not the food.  

The mac and cheese is a creamy, cheesy and delicious goodness.

I promise.

Macaroni & Cheese 

Ingredients:

1 package (16 oz) Elbow Macaroni

1 onion, minced

1/2 cup butter

6 tablespoons all-purpose flour

4 cups milk

4 cups shredded sharp cheddar cheese

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1-1/2 cups fresh bread crumbs

Prepare pasta as directed, cooking only 6 minutes; drain.  Cook and stir onion in 6 tablespoons of butter until tender.  Stir in flour.  Gradually stir in milk.  Cook and stir until mixture thickens and comes to a boil.  Stir in cheese, mustard, salt and pepper.  Mix pasta and sauce in a very large bowl.  Pour into a 9x13 inch baking pan. 

Melt the remaining 2 tablespoons of butter.  Stir in bread crumbs and toast; sprinkle over the pasta.

Bake at 350 for 35 minutes or until lightly browned.

My mother-in-law wrote that it serves 7 but it serves more like 8 to 10.