5 T butter, divided 1 small onion, grated 3 T flour 1 tsp. salt 1 tsp. dry mustard 1/2 tsp. paprika 1/4 tsp. pepper 3/4 tsp. Worcestershire 2 cups milk 3/4 pound shredded sharp Cheddar cheese (3 cups) 8 ounces elbow macaroni, cooked and drained 3/4 cup soft bread crumbs In saucepan over medium low heat melt 3 tablespoons butter saute the onion until tender. Blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk. Cook and stir until thick and smooth. Remove from the heat and stir in 2 cups grated cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Top with remaining cup of grated cheese. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown and bubbly. Serves 4 to 6. |
