Double the recipe and make 2 dishes – 1 to eat today and 1 to freeze for another meal.
1½ cups elbow macaroni
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
½ teaspoon salt (optional)
2 cups milk
¼ cup finely chopped onion
8 oz. American (REAL CHEESE not “cheese product” like Kraft singles) or Cheddar cheese, cubed
Cook macaroni in boiling water 2 minutes less than recommended cooking time; drain. In saucepan, melt butter; blend in flour, salt and pepper. Add milk; cook and stir till thick and bubbly. Add onion and cheese cubes; stir until melted. Mix cheese sauce with macaroni. Turn into 1 ½ quart casserole dish.
Bake at 350° for 35 to 40 minutes, or until heated through.
To Freeze: Do not bake. Either pour the noodle/cheese mixture into a freezer bag or place it into a disposable aluminum pan and cover tightly with foil. Date, Label, and add baking instructions (VERY IMPORTANT). Use within 2 months.
When ready to use. Thaw completely in refrigerator overnight (if in a freezer bag place in casserole dish) and bake as directed above.