3 October, 2014
Lori’s Baked Macaroni And Cheese
8 ounces large elbow macaroni, cooked and drained
2 slices white sandwich bread, cubed
4 tablespoons butter
2 tablespoons onion, diced
1 tablespoon flour
1 tablespoon yellow mustard
2 cups whole milk
1 pound Velveeta cheese (minus 4 thin slices), cubed
4 slices Velveeta cheese
Preheat oven to 325° and spray a 2 quart casserole dish with cooking spray. Set aside.
Put cubed bread on a plate. Over very low heat in double boiler, melt butter. Pour ½ of melted butter over cubed bread. Stir lightly and set aside.
In double boiler, add onion to remaining butter and sauté until tender. Mix in mustard and flour, slowly stir in milk. When milk is hot, but not boiling, gradually add cubed cheese. Continue stirring until cheese has melted completely.
Put the cooked macaroni into the prepared casserole dish. Pour the hot cheese mixture over noodles, and top with cheese slices, then cover with cubed bread.
Bake for 30 minutes, remove from oven and let it rest for 5 minutes before serving for cheeses to set up.
Slicing the bread into cubes is easier if you pop the slices into the freezer for 15 minutes before you need it.