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Categories:Viewed: 58 - Published at: 4 years ago
Ingredients
- 1 1/2 c. uncooked elbow macaroni (about 6 oz.)
- 1/4 c. margarine or butter
- 1 small onion (about 1/4 c., optional)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. flour
- 1 3/4 c. milk
- 8 oz. Velveeta cheese, cut into 1/2-inch cubes
Method
- Cook and drain pasta according to package directions.
- Cook and stir margarine, onion, salt and pepper over medium heat until onion is slightly tender.
- (If not using onion, cook until butter is melted completely and stopped bubbling.)
- 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.
