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1
Preheat oven to 350*F.
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2
Melt butter in a medium saucepan over medium heat.
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3
Saute onion for 2 minutes.
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4
Stir in flour and cook 1 minute, stirring constantly.
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5
Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
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6
Meanwhile, bring a pot of lightly salted water to a boil.
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7
Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
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8
To the milk mixture add the Cheddar and American cheeses; stir until cheese melts.
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9
Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
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10
Bake in preheated oven for 30 minutes, or until hot and bubbly.
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11
Let cool 10 minutes before serving.
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12
My Note: The sauce turned out incredibly well and it baked beautifully.
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13
The only thing I may change next time is to cover it for the first half of the cooking, as it got a little dry -- nothing major.
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14
The only adjustment I made was to the types of cheeses.
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15
We made it with 8 oz white cheddar, 8 oz sharp yellow cheddar, and about 4 oz of mozzarella for smoothness.
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16
This blend of cheeses really had a nice bite to it.
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17
VERY IMPRESSED!
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18
To use Velveeta AND sharp cheddar, made for a perfect combination!
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19
I made this for a group of 32, including the help.
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20
I had my doubts about it while making it, but I've got to tell you, the finished product wowed everyone, including myself.
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21
Next I'm going to add ham to it, as well as some Italy bread crumb top.
