There's nothing quite like a good macaroni & cheese. Kids and grownups love it. It's perfect for a holiday dinner with family, but it can also be packed into little containers and given as a gift. This recipe makes about 8 servings.
6 ounces (1 ½ cups) elbow macaroni
3 tablespoons butter
¼ cup finely chopped yellow onion
2 tablespoons all purpose flour
½ teaspoon salt
1 dash pepper
2 cups milk
1 cup cubed cheddar cheese
½ cup Mexican 4 cheese blend
½ cup sour cream
1 medium tomato, sliced
Preheat oven to 350 degrees.
Boil the macaroni according to package directions. Drain and set aside.
In a large pan, melt the butter and lightly sauté the onion. Add the flour, salt, and pepper. Stir until the mixture thickens and starts to bubble.
Add the milk and continue to stir until the milk becomes warm.
Add the cheddar cheese cubes. Continue stirring as the cheese melts and the mixture becomes a thick bubbly cheese sauce.
Add the Mexican cheese blend and sour cream. Stir until thoroughly combined with the sauce.
Pour the macaroni into the cheese sauce and stir.
Pour the macaroni and cheese into a medium sized casserole pan.
Place tomato slices on top (see photo).
Bake at 350 degrees for 30-40 minutes.