1 cup elbow macaroni (I used little shells because that is what I had)
1 1/2 T. margarine
1 cup soft bread crumbs (I used panko - delicious)
2 T. margarine
1 1/2 T. flour
1/8 t. mustard
1 t. salt
1 1/2 cup milk
1/3 lb. sharp or medium Cracker Barrel Cheese
1 T. grated onion (I diced mine - I wanted to taste)
Cook macaroni in boiling, salted water until tender or about 9 minutes. Melt 1 1/2 T. margarine in a saucepan. Add crumbs and toss. Remove to bowl or waxed paper and save for topping. Melt 2 T. margarine in same saucepan. Add onion and cook lightly Add flour and blend until smooth. Add milk, mustard and salt. Stir and cook until it thickens. Remove from heat. Grate all the cheese and add half to the sauce. Reserve remainder for topping. Stir occassionally until cheese is melted. Drain macaroni and add to sauce. Pour mixture into a greased 2 quart casserole. Top with grated cheese and then buttered bread crumbs.
Bake at 350 for about 25 minutes or until slightly firm and nicely browned. If the casserole is refrigerated before baking, increase milk to 1 3/4 cup and bake for 45 minutes.
Serves 4-5 as a main dish.
Look how cute this dish is!