- 1/2 box elbow macaroni ($.50) (half pound) - ¼ c butter or margerine - ½ onion, diced ($.25) - 3 tbsp flour - Salt and pepper - 3 cups milk ($1.00) - Dash of Tabasco (optional) - 2 cups cheese blend ($2.19) - 1 cup bread crumbs ($.35) - 3 tbsp melted butter - 2 c broccoli ($1.20)Preheat oven to 350F. Boil macaroni in pot of salted water until just tender (5 minutes). In a separate pot, heat butter on medium-low heat, then add onion and sauté until translucent. Add flour and cook (stirring constantly) for about three minutes. Whisk in milk and cook on low until it begins to thicken. Stir in Tabasco, if using, and cheese. In a large bowl, toss macaroni with milk/cheese mixture and salt and pepper. Pour into oven-proof casserole sprayed with Pam. Mix bread crumbs with melted butter and spread over the top. Bake for about 30 minutes. Serve with steamed broccoli.
