Recipe: Baked Macaroni and Cheese (Family Circle magazine, 1970's)

BAKED MACARONI AND CHEESE

1 (8 oz) package elbows, shells or other small macaroni
FOR THE CHEESE SAUCE:
1 small onion, grated
2 tablespoons butter or margarine
1 teaspoons Worcestershire sauce
2 tablespoons all purpose flour
1/2 teaspoon salt
2 1/2 cups milk
2 cups shredded Cheddar cheese (8 ounces)
FOR THE TOPPING:
1 cup soft bread crumbs (2 slices)
2 tablespoons butter or margarine, melted (for crumb topping)

Stir macaroni into a large saucepan of boiling salted water; cook, stirring often, just until it is tender; drain. Spoon macaroni into an 8-cup baking dish.

TO MAKE THE CHEESE SAUCE:
Saute onion in 2 tablespoons butter or margarine about 1 minute; blend in flour, Worcestershire sauce and salt; cook, stirring constantly, just until bubbly.

Stir in milk; cook, stirring constantly, until the sauce thickens and bubbles 3 minutes; stir in cheese until melted. Pour over macaroni, then mix in.

TO TOP AND BAKE:
Combine the bread crumbs and butter or margarine; sprinkle in a ring on top of the macaroni and cheese.

Bake in a moderate oven (350 degrees F) for 30 minutes, or until the center is bubbly hot and the crumbs are toasty and golden.

Makes 6 servings
Source: Family Circle Cookbook, 1974