This recipe was featured at our Taster's Table:
1 box elbow macaroni
1/4 yellow onion
1.5 tbs butter
1 tbs flour
2 cups reconstituted powdered milk
8 oz cheddar cheese
4 oz pepper jack cheese
Salt or garlic salt to taste
Pepper to taste
Macaroni: Cook and drain as the box directs.
Cheese Sauce: Mince 1/4 of a yellow onion. Put onion and butter in a sauce pan and cook until the onion is transparent. Add flour and mix to make a roux. Slowly whisk in the reconstituted powdered milk to your roux. Whisk until there are no lumps. Bring mixture to boil. Add 8 oz sharp cheddar cheese and 4 oz pepper jack while continually stirring the ingredients until cheese & milk form a sauce. Add macaroni, salt/garlic salt and pepper as needed. You can also cook & puree cauliflower and add to the cheese sauce to add extra nutritional value without altering the taste.
