Homestyle Macaroni & Cheese
1 lb Large Macaroni, uncooked
1 Tbsp Olive Oil
5 Tbsp Butter
¼ Cups Flour
2 ¼ Cups Milk
⅓ Cup Onion, chopped fine
½ tsp Salt
½ tsp Dry Mustard
2 Cups Velveeta Cheese
¾ Cup Shredded Cheddar Cheese
¾ Cup Shredded Pepper Jack Cheese
Dash of Cayenne
¼ Cup Fresh Parsley, chopped fine
1 Sleeve Ritz Crackers, crushed
½ Cup Parmesan Cheese, for topping
Preheat oven to 350 degrees.
Grease 2½ quart casserole dish.
Cook macaroni according to package directions; drain.
Place cooked, drained macaroni in a large mixing bowl. Toss with 1 T. olive oil.
Melt butter in a saucepan over medium heat.
Add flour; cook, stirring until bubbly and thick.
Add milk, onion, salt and dry mustard. Stir until slightly thickened.
Add cheese; stir until cheese is melted.
Pour over macaroni and fold cheese mixture into cooked macaroni. Add fresh parsley.
Pour into greased baking dish or iron skillet and top with crushed ritz and Parmesan cheese.
Bake for 25-30 until bubbly and golden.