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Macaroni and Cheese Casserole

2-cups raw elbow macaroni or other small shaped noodle (cook according to directions on package)
1-small to medium diced onion
1-2 sliced jalapeno peppers (optional) or
1-can sliced green chilies (optional) (much milder)
4-tbsp flour
4-tbsp butter or margarine
2-cups warm milk
1/2-tsp salt, or to taste
1-tsp pepper, or to taste
1-garlic clove, minced
1-2 cups grated cheese (suggest- medium to old cheddar, or 1/2 cheddar and 1/2 Swiss, or Gruyere)
Breadcrumbs to cover top (optional)
Paprika to cover top

Spray a 2-quart casserole dish with no-stick spray
Add cooked macaroni, onion, and peppers if using
Stir to combine
In saucepan over medium heat, melt butter and whisk in flour
Let cook 1-2 minutes
Add salt, pepper, and garlic
Gradually whisk in milk, making sure there are no lumps
Heat and stir until thickened and bubbly
Add cheese and stir until melted
Add to macaroni mixture and stir to combine
Sprinkle top with breadcrumbs
Sprinkle with paprika
Bake 30-40 minutes until bubbly and golden