2 cups elbow macaroni about 200g
4 tablespoons butter 56g
2 tablespoons all-purpose flour 16g
2 cups milk 480ml
¼ onion minced
Salt and pepper to taste
¼ pound processed cheese food about 113g
¼ pound cheddar cheese shredded (about 113g)
¼ pound Swiss cheese shredded (about 113g)
Cook the elbow macaroni according to the package instructions. Drain and set aside.
In a small saucepan, melt the butter over medium heat. Slowly add the flour, stirring continuously until a creamy, pale paste forms. Gradually pour in the milk, stirring constantly until the mixture thickens. Continue stirring for an additional minute, then remove from heat and set aside.
Preheat your oven to 350°F (175°C). Lightly grease a large baking dish. Spread half of the cooked macaroni evenly on the bottom of the dish. Layer half of the minced onion, salt, pepper, cheddar cheese, and Swiss cheese. Repeat with the remaining macaroni, onion, salt, pepper, cheddar cheese, and Swiss cheese. Pour the prepared flour mixture over the layers and finish off with a sprinkle of butter.
Cover the baking dish and bake in the preheated oven for 45 minutes, or until the cheese is melted, bubbly, and golden on top. Serve hot and enjoy this delectable homemade mac and cheese!
If you prefer a crispier top, uncover the baking dish for the last 10 minutes of baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for a quick and delicious meal.