Macaroni and Cheese

1 cup milk

1 tbsp. flour

1-2 tbsp. margarine

1 tsp. minced onion

salt and pepper to taste

1 tsp. dry mustard (optional)

2 cups elbow macaroni, cooked

and drained

1 cup shredded cheddar cheese

Measure milk into the pan and blend in flour until no lumps remain. Add margarine, onion, and other seasonings and cook until sauce thickens. Stir in macaroni and cheese. Bake uncovered in greased, 1-quart casserole at 400° for 15 minutes or until slightly browned and bubbly. May be frozen before baking. Serves 4.


* Substitute formula for milk, use nondairy margarine and aged cheddar cheese.
** Each serving counts as 1 1/4 cups of milk.

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