Classic Macaroni And Cheese - cooking recipe

Ingredients

1 lb. elbow macaroni
1 lb. (4 c.) shredded extra sharp Cheddar cheese
2 Tbsp. flour
3 Tbsp. minced onion
1/4 tsp. ground mustard
salt and pepper to taste
2 c. low-fat milk
1 1/2 Tbsp. butter or margarine

Preparation

Cook macaroni in boiling, salted water until tender.
Drain and keep hot.
Toss 12 ounces cheese with the flour, onion, mustard, salt and pepper.
Combine with hot macaroni; pour in 2 1/2-quart casserole dish.
Pour milk over macaroni.
Top with remaining cheese and dot with butter.
Bake at 375\u00b0 or 350\u00b0 for 45 minutes until macaroni is firm and golden brown.
Serves 6 to 8.