Friday, November 5, 2010

Mac and Cheese

8 oz of rice or corn elbow macaroni
1 medium red onion chopped
1/2 tsp salt
1/2 stick butter
1 T corn starch
3 cups of 1% milk
2 cups of shredded mild or medium cheddar cheese

1. In a medium saucepan, saute chopped onions in 1/2 stick butter.
2. Stir in 1/2 tsp of salt and 1 tablespoon corn starch.
3. Mix in milk slowly to attain a smooth consistency with no lumps, add in macaroni and simmer for about 10 minutes, stirring frequently, until desired texture is achieved.
4. Mix in cheese and stir until the cheese is melted and evenly blended into the mixture.

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