 | | Directions |
- Boil the noodles until you see that the noodles are looking less hard and more loose.
- Cut the Velveeta cheese into cubes and add to the pasta.
- When the pasta and the Velveeta cheese are into the pot add the chopped onion and let it cook on medium low heat.
- Add 1 cup of water.
- Add the white pepper then add the seasonings of choice.
- Then add the flour but don't let the flour burn. If it does the recipe isn't messed up; just turn the heat down mix constantly.
- Add the milk and mustard; let the macaroni cook.
- Now, and finally, add the creamed cheese.
- Put the macaroni and cheese mixture in a good sized baking pan.
- Then melt the butter and add it to a large bowl; add your breadcrumbs and mix slowly.
- Add the breadcrumbs on top of the mixture. Then take a cooking brush and remove the little bit of butter left in the bowl and brush it on the breadcrumbs.
- Bake for 45 minutes.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
|  | | Ingredients | | - | | 3 cups macaroni |
| - | | 1 each medium yellow onion |
| - | | 2 cups Velvetta cheese |
| - | | 1 cup water |
| - | | 8 ounces cream cheese |
| - | | 1 cup butter |
| - | | 1 tablespoon white pepper |
| - | | 1 1/2 cups milk |
| - | | 1 tablespoon dijion mustard |
| - | | 1 cup breadcrumbs |
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