Old-Fashioned Macaroni and Cheese

2 cups elbow macaroni (I only use the Barilla brand)

2 T. grated onion (this is the only dish I grate onions for but it adds a hint of flavor)

1 t. salt

1/4 t. pepper

3 cups shredded sharp American cheese (about 3/4 pound) 

(Use Kraft Deluxe American cheese.  They will be sliced making it hard to grate but you can do it!)

2 cups thin white sauce, recipe below

1 T. butter

Thin white sauce:

2 T. butter

2 T. flour

salt & pepper

2 cups milk

1. Melt butter in saucepan over low heat.
2. Whisk in flour, salt and pepper.
3. Cook over low heat, stirring until the mixture is smooth and bubbly.
4. Remove from heat and stir in milk.
5. Heat to boiling stirring constantly.
6. Boil and stir one minute.

1. Heat the oven to 375 degrees.  Cook the macaroni the way the package tells you to or about 8 minutes. Drain.
2. Place half the mararoni in an ungreased 2-quart caxserole.
3. Sprinkle with half the onion, salt, pepper, and cheese; repeat.
4. Pour white sauce over casserole.
5. Dot with butter.
6. Cover and bake 30 minutes.
7. Uncover and bake 15 minutes longer.