https://www.wraysfoods.com/Recipes/Detail/1508/Rosy_Macaroni_and_Cheese
Yield: Makes about 3 1/2 cups or 7 side dish se
| 2 | tablespoons | unsalted margarine | |
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| 1/3 | cup | finely chopped onion | |
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| 2 | tablespoons | flour | |
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| 1/2 | teaspoon | dry mustard | |
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| 1/8 | teaspoon | pepper | |
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| 2 | cans | (6 ounces each) Low Sodium V-8 Vegetable Juice | |
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| 1 | cup | shredded sharp Cheddar cheese | |
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| 3 | cups | cooked elbow macaroni | |
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1. In 1 1/2-quart saucepan over medium heat, in hot margarine, cook onion until tender.
2. Blend in flour, mustard and pepper until smooth; gradually stir in V-8 juice. Cook, stirring until thickened. Remove from heat; stir in 3/4 cup cheese and macaroni.
3. Pour macaroni mixture into 1-quart casserole. Bake at 350 F. for 25 minutes or until hot and bubbly; stir.
4. Top with remaining cheese; bake until cheese is melted.
Makes about 3 1/2 cups or 7 side dish servings.
Please note that some ingredients and brands may not be available in every store.
https://www.wraysfoods.com/Recipes/Detail/1508/Rosy_Macaroni_and_Cheese
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