You never know what kind of gems you will find on the back of packages. I found this recipe on the back of bag of dried pasta. I added my own secret ingredient (I guess it's not super secret if I'm sharing it here). I love queso cheese, especially the kind in the #10 can that you can buy at Costco. I find it delicious. I added it to this mac and cheese and it gave it just a slight hint of spice, and extra creaminess that was exactly what I like in macaroni and cheese.
8 oz. small elbow macaroni
3 Tbsp. margarine or butter
3 Tbsp. flour
2 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. mined onion
3/4 c. queso nacho cheese dip
2 c. (8 oz) shredded cheddar cheese
1/2 c. bread crumbs
1. Cook elbows according to package directions; drain. Preheat oven to 350. Grease a 2-quart baking dish; set aside.
2. In a medium saucepan, melt butter. Stir in flour; cook for 3-4 minutes. Gradually stir in milk. Cook stirring constantly over medium heat, until sauce thickens. Stir in salt and pepper. Add onion and both cheeses; stir until cheddar is melted.
3. Stir cheese sauce into elbows. Transfer to prepared baking dish. Top with bread crumbs.
4. Bake 30 minutes.
Yield: 4 to 6 servings
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