RCI-ND.002.0064.001
Macaroni and Cheese
Macaroni and Cheese from Recipes for Better Nutrition During Cancer Treatment by the National Cancer Institute, public domain government resource—original source of recipe Soft, moist, and nourishing, this recipe is just as popular with or without milk.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 tbsp
- – 2 tbsp margarine1 unit
- 1 tsp
- 1 unit
- 1 tsp
- elbow macaroni2 cupscooked and drained
- 1 cup
Method
1
Cook the elbow macaroni according to package directions until al dente, then drain and set aside.
2
Melt the margarine in a large saucepan over medium heat.
1 minutes
3
Whisk in the flour to form a smooth paste, stirring constantly for about 1 minute to create a roux.
1 minutes
4
Gradually pour in the milk while stirring continuously to avoid lumps.
2 minutes
5
Add the minced onion, salt, pepper, and dry mustard if using; stir well to combine.
1 minutes
6
Continue cooking over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
5 minutes
7
Remove from heat and stir in the shredded cheddar cheese until completely melted and the sauce is smooth.
2 minutes
8
Add the cooked macaroni to the cheese sauce and fold gently until all pasta is evenly coated.
2 minutes
9
Transfer to a serving dish and serve immediately while hot.