TRACY’S CREAMY MAC & CHEESE
3 tablespoons butter
¼ cup onion, minced
3 tablespoons flour
2 ½ cups milk
½ teaspoon salt
⅛ teaspoon pepper
2 cups shredded Cheddar cheese
2 cups Velveeta Cheese, diced
1-pound elbow macaroni, cooked to al dente via package directions
1 tablespoon fresh chopped parsley
Preheat oven to 350°.
Melt the butter in a large saucepan and cook the onions until they are soft, about 2 minutes. Add the flour and stir until all of the flour is absorbed and a roux forms. Add the milk and whisk until the sauce thickens. Add the salt, pepper, and cheeses. Cook, whisking, until the cheeses are melted and the sauce smooth.
Add the elbows to the cheese sauce and stir to combine. Pour into a greased, 2-quart casserole dish.
Bake for 20-30 minutes until lightly browned on top. Garnish with parsley and devour.