Ingredients
- 2 cups elbow macaroni noodles
- 5 Tablespoons butter
- 1/4 cup onion, finely diced
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all purpose flour
- 3 cups milk
- 8 oz. Velveeta cheese, cut into small cubes
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Swiss cheese
Cook macaroni to al dente according to package directions. Drain and rinse.
Grease a 9 x 13 glass baking dish. Preheat oven to 350 degreed F.
In a large pan, melt the butter over medium heat. Add onions, paprika, salt and pepper and sauce for 5-7 minutes or until onion is tender.
Add flour, stir until combined and cook for about 2-3 minutes. Add milk and heat until sauce begins to thicken, stirring often.
Stir in the Velveeta, 1 cup cheddar and Swiss. Remove from heat once cheese is melted. Stir in the cooked macaroni until combined.
Pour into the greased baking dish.
Sprinkle remaining 1/2 cup cheddar evenly over the top. Bake for 30 minutes until bubbly and browned.
Enjoy!
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