Try this one, its off the box of Ronzoni elbow pasta and I make it all the time. Definitely kid friendly!!
*I also add some breadcrumbs to the mixture before baking it, as well as sprinking the top with breadcrumbs and butter to give it a nice crunchy top! Its always a big hit here, and it is not hard to make.
Total time: 50 minutes
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 6 serving(s)
|2 tablespoons butter or 2 tablespoons margarine|
|1/4 cup finely chopped onion (optional)|
|2 tablespoons flour|
|2 cups milk|
|3/4 teaspoon salt|
|1/2 teaspoon dry ground mustard (optional)|
|1/4 teaspoon ground black pepper|
|2 cups uncooked elbow macaroni|
|2 cups shredded sharp cheddar cheese|
|8 ounces sliced American cheese, broken into 2-in . pieces|
- Heat oven to 350. In medium saucepan over medium heat, melt butter; add onion. Cook 2 minutes. Add flour; cook 1 minute, stirring constantly. Stir in milk and seasonings; cook, stirring frequently, until mixture boils and thickens.
- Meanwhile, cook pasta according to package directions; drain. Stir cheeses in milk sauce. In 2-Qt. baking dish, stir together pasta and cheese sauce*. Bake for 30 minutes or until hot and bubbly.
Calories 503.7, Fat 29.2, Saturated Fat 18.2, Cholesterol 85.5, Sodium 969.1, Carbohydrate 35.6, Fiber 1.2, Sugar 1.1, Protein 24.4