MACARONI AND CHEESE
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From Better Homes and Gardens New Cook Book
My commments are in (paranthesis).

Cook 1 1/2 cups elbow macaroni in boiling salted water till tender (for freezing, cook until just barely tender); drain. In saucepan melt 3 tablespoons butter; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and dash pepper. Add 2 cups milk; cook and stir till thick and bubbly. Add 1/4 cup finely chopped onion (optional) and 8 ounces yellow cheese, cubed (I use cheddar, but American is recommended in the book); stir till melted.

Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole. Bake at 350 F for 35 to 40 minutes, or until heated through. Makes 6 servings.

When I prepare this recipe for freezing ahead, I usually triple it. I bake it for about 25 minutes, since it will finish cooking during the reheating time in the oven. I've tried it without cooking before freezing and I wasn't very pleased with how it turned out.

~Debi