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Golden Macaroni and Cheese

Yield Makes 8 servings
This homemade baked macaroni and cheese recipe beats the boxed kind any day of the week.  For a divine main dish, stir in chopped cooked ham before baking, and then sprinkle top with chopped cooked bacon before serving.

Ingredients

  • 1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
  • 2 cups milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon onion salt
  • 2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
  • 1 cup soft breadcrumbs (4 slices, crusts removed)
  • 1/4 cup butter or margarine, melted

How to Make It

  1. Cook macaroni according to package directions; drain well. Set aside.

  2. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.

  3. Stir together flour mixture, 3 1/2 cups cheese, and macaroni.

  4. Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.

  5. Bake at 350° for 45 minutes or until golden brown.

  6. *20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.

  7. Note: For testing purposes only, we used Kraft Cracker Barrel Sharp Cheddar Cheese.