Baked Macaroni and Cheese
1-3/4 cups elbow macaroni (cooked and drained)
3 Tbsp. margarine or butter
3 Tbsp. finely chopped onion
3 Tbsp. all-purpose flour
1/2 tsp.salt
1/2 tsp. dried basil leaves
2-1/2 cups milk
1-1/2 to 2 cups grated, extra old Cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 hot dogs, sliced OR 1 cup crisply cooked, crumbled bacon
1 cup (approx.) hand crushed Ruffles potato chips
Preheat oven to 350 degrees.
Spray a 2 Ltr/Quart casserole dish with cooking spray.
In a large saucepan, melt margarine. Add onion; saute until tender. Blend in flour, salt and basil.
In a small saucepan heat milk to just warmed or heat in a microwave safe measuring cup. Gradually add to flour mixture, stirring after each addition to blend well.
Cook over medium-high heat, stirring constantly until mixture comes to a boil and thickens.
Remove from heat; add cheese and stir to combine well. Stir in pasta until well coated. Pour into prepared casserole dish. Sprinkle with crushed potato chips until well coated.
Bake for 30 minutes or until bubbly.
Serves 6.
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