A Macaroni Day, Hurrah!

Yesterday was autumnally cool and the temperature this morning was in the (high) 40s. This is cause to celebrate, so in honor of the event I am cooking macaroni and cheese to take to Crock-Pot Family Night. Here's the recipe for any who want to reminisce with us.

1. Cook 4 cups elbow macaroni according to package directions--about 8 minutes. Drain, but do not rinse.

2. Melt 1/2 cup butter in the cooking pot. (or 1/4 cup oil, 1/4 cup butter)

3. Add 1/2 cup flour and whisk until flour just begins to turn golden. Use low to moderate heat. If it burns, throw it away and start again.

4. Add 1 tsp salt, pepper to taste and 4 cups of milk. Whisk continuously until mixture comes to a boil. Boil and stir for 1 minute.

5. Combine 2 (or more) cups shredded cheddar cheese--or combination of cheeses, cooked macaroni, minced onion (if desired) and sauce in a casserole.

6. Bake at 350 for 45 minutes.

This recipe can be halved or multipied. Adjust the baking time.
I'm not trying it out in a Crock-Pot. I'm afraid it will become dry or rubbery. If you try that with success, let me know.