This cheesy casserole is a comfort food in the wintertime, but makes an easy, no-bake dinner during the summer (when you’re trying to avoid the oven).
Ingredients(13×9 inch pan- about 10 servings):
- 1 lb. uncooked elbow macaroni
- 1 Tbsp. finely chopped onion
- 1/4 C. butter
- 1/4 C. white flour
- 3 or 3 1/2 C. milk
- 1 Tbsp. Worcestershire sauce
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. ground mustard
- 1 tsp. paprika
- 1/2 tsp. dried oregano
- 1 C. of shredded cheese (I used the 4 cheese blend)
- 1/2 C. grated Parmesan cheese
- 1/2 C. Ricotta cheese
- 2 pieces of bread (toasted and crumbled)
Instructions:
- Cook macaroni noodles according to package. When they are tender, drain and pour into a 13×9 inch casserole dish.
- In a separate saucepan, cook the chopped onions with a little bit of water. Once the onions are clear, add the butter and stir to help it melt.
- Add the flour to the butter and stir. Add the milk. Let it come to a boil and then turn the heat down to a simmer. Keep stirring.
- Add the Worcestershire sauce, salt, pepper, mustard, paprika, and oregano. Stir until the mixture is a creamy sauce.
- Add the cheese and continue stirring.
- Pour the creamy cheesy sauce over the macaroni in the casserole dish. Mix.
- Top with toasted bread crumbs and a sprinkle of Parmesan cheese.
This casserole goes great with a crisp, green salad or other fresh vegetables!