Sure!!

It's just a very basic recipe, one which can be found in many cookbooks. This one happens to be from "The New Doubleday Cookbook" by Jean Anderson and Elaine Hanna.

1/4 c. butter or margarine
1/4 c. unsifted flour
1 tsp. powdered mustard
2-1/2 c. milk
3 c. sharp cheddar cheese (some say to shred it, but I just chop it as I add to the white sauce)
1/4 tsp salt
1/8 tsp white pepper
1 T Worcestershire sauce
1 T finely grated onion
1/2 lb elbow macaroni cooked & drained, waiting in a buttered 2-qt. casserole

Melt butter in a saucepan over moderate heat; blend in flour and mustard, using a whisk is best for this. Slowly whisk in milk. Cook, whisking until thickened. Don't leave it long without stirring or it gets lumpy (basic white sauce).

Mix in about 2 c. of cheese, reserving the rest for the top of the dish. Add remaining ingredients except macaroni. Cook and stir until cheese melts. Pour over the macaroni, mixing a bit. Sprinkle on remaining cheese. Sometimes I put paprika on top.

Bake, uncovered, in preheated 350 degree oven about 1/2 hour until bubbly and lightly browned.

You can use any other cheeses, but I like the "kick" of cheddar. If you don't have onion, mustard, or W sauce it is still good if you have a tangy cheese. I never add extra salt because I think cheese is salty enough for the dish. I chunk the cheese because I don't want to grate it, so it's an estimated 3 cups for me.

6 servings

That sounds yummy, and I'm going to try it soon. Do you have any trouble getting the cheese to melt completely? Seems to me I had that problem once when I tried another recipe.