Elbow macaroni whole milk flour cheese, breadcrumbs and margarine.
1 (8-ounce) package elbow macaroni 2 cups whole milk 1/4 cup all-purpose flour 1 teaspoon onion salt 2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese) 1 cup soft plain breadcrumbs 1/4 cup butter or margarine, melted (I use butter)
COOK macaroni according to package directions; drain well. Set aside.
PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
STIR together flour mixture, 3 1/2 cups cheese, and macaroni. POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter. BAKE at 350 degrees for 45 minutes or until golden brown.