Hard to resist, but easy to enjoy.It seems that no matter how many different "from scratch" recipes for macaroni and cheese I've tried, my kids always turn up their noses, preferring the bright orange boxed version instead. This brilliantly simple and comforting dish gives the store-bought stuff a run for its money. It's packed with a rich, cheesy flavor that will please both the kids and adults in the family. Serve immediately for best results.
4 tablespoons butter
1 onion, finely chopped
1/4 teaspoon oregano
1 teaspoon salt
1 tablespoon flour
3 1/2 cups half and half
8 ounces (about 3 cups) dry macaroni, you can also use fusilli or penne pasta
2 cups sharp cheddar cheese, (do not use the pre-bagged kind because it contains cornstarch)
1. Melt the butter in a large skillet over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally until onion is soft and translucent. Stir in the oregano, salt and flour and cook for 1 minute more.
2. Add the half and half and pasta and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until pasta is cooked through.
3. Add the cheese and stir until melted. Serve immediately.
- By Alison Needham