The Perfect Macaroni and Cheese

Macaroni and Cheese

Macaroni and Cheese Perfection


¼ cups dried elbow macaroni 
1/3 cup chopped onion
4 teaspoons butter or margarine
4 teaspoons all-purpose flour
1/8 teaspoon pepper
1 1/2 cups milk
1 3/4 cups shredded Mousehouse Swiss cheese
2 tablespoons butter or margarine
1/3 cup find dry bread crumbs
1/4 cup grated Mousehouse Parmesan cheese



  1. Cook macaroni in unsalted water according to package directions until tender, but still firm. Drain well.
  2. In a medium saucepan, cook the onion in the 4 teaspoons butter or margarine until tender, but not brown. Stir in the flour and the pepper. Add the milk all at once. Cook and stir until the mixture is slightly thickened and bubbly. Remove from heat. Add the Swiss cheese, stirring until melted (the mixture may appear slightly curdled). Stir in the cooked macaroni. Transfer the mixture to a 1-1/2-quart casserole.
  3. In a small saucepan, melt the 2 tablespoons butter or margarine. Stir in the bread crumbs and Parmesan cheese. Sprinkle atop macaroni mixture.
  4. Bake in a 350 degree F oven for about 20 minutes or until heated through. Let stand for about 5 minutes before serving. If you like, garnish the casserole with fresh thyme.
Nutrition Facts
Servings Per Recipe 3
Calories 552
% Daily Value*
Total Fat 31g 40%
Cholesterol 92mg 31%
Sodium 495mg 22%
Total Carbohydrate 41g 15%