Macaroni and Cheese

From Better Homes and Gardens New Cookbook. Unfortunately, this cookbook is so well loved that the cover pages are missing. Based on when we used this cookbook growing up, I'd say it's an early 1970s version.

This recipe is one of my absolute favorites. It's a no-messing-around, no-frills, basic macaroni and cheese recipe and it's my go-to comfort food. Because I've made this recipe so much, it's how I became a bechamel/white sauce expert.

I never add the tomato slices that are suggested within the recipe. I just love the creamy, cheesy pasta unadorned.

1 1/2 cups elbow macaroni
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
Dash pepper
1/4 cup minced onion (optional) [I never add the minced onion]
2 cups shredded sharp process cheese [Ha! I wouldn't be caught dead using processed cheese, but I wanted to remain faithful to the recipe. I always use a quality sharp cheddar]

Cook macaroni in boiling, salted water until tender; drain.

Melt butter; blend in flour. Add milk. Cook and stir till thick. Add salt, pepper, onion and cheese; stir till cheese is melted.

Mix sauce with macaroni. Turn into 1 1/2-quart casserole. If you like, sprinkle tomato slices with salt; arrange on top, pushing edge of each slice into macaroni. Bake in moderate oven (350 degrees) about 45 minutes, or till bubbly and browned.

Makes 6 to 8 servings.

Coming soon: To get you ready for asparagus season - a lovely asparagus soup recipe.