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A family favorite from my mother-in-law, this macaroni and cheese recipe will have you coming back for seconds.
Preheat your oven to 325 degrees.
Begin by boiling 4 quarts of water and cooking the elbow pasta until al dente (8-10 minutes).
While doing so, in a medium saucepan, melt the butter on medium-low heat. Once melted, whisk in the flour until combined. Next, whisk in 1 cup of milk and combine well with the four mixture. Turn up the heat to medium-high. Now whisk in 2 cups of the shredded cheddar cheese into the saucepan until well combined with the milk mixture. Keep alternating 1 cup of milk to 2 cups of shredded cheddar cheese, whisking all the while, until a sauce begins to form. Reduce the heat to low and continue to whisk until the cheese sauce thickens. You’ll know when it is ready when the sauce coats a spoon and drips off only a little bit. When the cheese sauce is finished remove from the heat and set aside.
After the pasta has been drained, return it to the pot and pour in the cheese sauce, dried chopped onion, parsley flakes, and 1/2 cup of the shredded parmesan. Stir, coating the pasta well; then put the mixture into a 13 x 9 baking dish. Sprinkle the top with the remaining parmesan and bake for 45 minutes to an hour. Serve with rolls or a salad.