Posted at http://mynew30.blogspot.com/
1/2 pound of elbow macaroni
Cheese Sauce:
1/2 of a medium onion, finely chopped
2 tablespoons of Land O'Lakes butter
2 tablespoons of all purpose flour
2-1/2 cups of milk
6 turns of the pepper mill
1/4 teaspooon of Cajun seasoning
6 ounces of Velveeta cheese, cubed
6 ounces of shredded cheddar cheese
Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick spray; set aside.
Cook the elbow macaroni in very generously salted water according to lowest recommended time on package directions. Drain, rinse with hot water & set aside.
Melt the butter over medium heat in a large saucepan. Add the onion and saute until soft. Stir in the flour and cook over medium heat for 3 to 4 minutes to cook it through.
Season with the pepper and Cajun seasoning; add the Velveeta. Stir over a medium low heat until blended. Add the shredded cheddar and stir until well blended. Add the macaroni to the saucepan and stir.
Pour into the prepared casserole and bake, uncovered, at 350 degrees for 30 minutes. Remove and let set for 5 minutes before serving. Can also be finished on the stovetop. Just reduce the milk to 2 cups and after adding the macaroni to the sauce, cook and stir over medium low heat for about 5 minutes; remove from the heat and let set for 5 minutes.
