1/4 cup of butter or margarine 1 cup of chopped onion 1 tablespoon of all purpose flour 1 1/2 teaspoons of salt 1/4 teaspoon of oregano 7 - 8 ounces of elbow macaroni 3 1/2 cups of milk 2 cups of shredded Cheddar cheese
Melt the butter in skillet, add onion and sauté until tender. Stir in flour, salt, and oregano, add macaroni and milk. Cover and bring to boil, reduce heat and simmer for 15 minutes or until macaroni is tender, stirring occasionally. Add the cheese and stir until cheese is melted, do not boil. Serves 6 - 8
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