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Macaroni

Yields1 ServingPrep Time5 minsCook Time35 minsTotal Time40 mins

Macaroni and cheese is a dish traditionally made with elbow macaroni, a cheese sauce, and breadcrumbs.

 16 oz ROTELLI MACARONI
 ½ ts DRIED BASIL LEAVES
 3 tb BUTTER
 ¼ ts PEPPER
 1 ts MINCED ONION
 2 c MILK
 2 tb FLOUR
 1 c CHICKEN BROTH (13-14 OZ.)
 1 ts DRY MUSTARD
 1 lb CEDDAR CHEESE (SHREDDED)
 1 ts SALT
1

PREPARE MACARONI AS PER DIRECTIONS ON PACKAGE.

2

GREASE 2 1/2 QUART CASSEROLE; SET ASIDE.

3

IN A 4 QUART SAUCE PAN, OVERMEDIUM HEAT, IN HOT BUTTER OR MARGARINE, COOK ONION TILL TENDER.

4

STIR INFLOUR, MUSTARD, SALT, BASIL AND GROUD PEPPER.

5

COOK 1 MINUTE.

6

GRADUALLY STIRIN MILK AND CHICKEN BROTH; COOK UNTIL MIXTURE BOILS AND THICKENS SLIGHTLY.

7

STIR CONSTANTLY.

8

REMOVE SAUCE PAN FROM HEAT.

9

PREHEAT OVEN TO 350 F.

10

RESERVE 3/4 CHEESE FOR TOPPING.

11

STIR REMAININGCHEESE INTO SAUCE AND COOK TILL CHEESE MELTS.

12

DRAIN MACARONI; STIR INTO CHEESE SAUCE UNTIL WELL COATED.

13

SPOONMACARONI MIXTURE INTO CASSEROLE; SPRINKLE RESERVED CHEESE OVER TOP.

14

BAKEAT 350 DEG F.

15

30 MINUTES.