Adapted from Southern Living 2004 Annual Recipes
1 (8-ounce) package elbow macaroni
2 cups milk (I use whole milk)
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided (I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
1 cup soft plain breadcrumbs (The recipe suggest homemade breadcrumbs, but I use store bought – not Italian breadcrumbs, just plain)
1/4 cup butter or margarine, melted (I use butter)
COOK macaroni according to package directions; drain well. Set aside.
PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
STIR together flour mixture, 3 1/2 cups cheese, and macaroni.
POUR macaroni mixture into a lightly greased 13×9 baking dish or 2 (11 inch) oval baking dishes.
Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
BAKE at 350 degrees for 45 minutes or until golden brown.
The easy method for making the thickener for the cheese sauce is the key to this recipe.
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