Low-Carb Homemade Mac & Cheese

Who doesn't love macaroni and cheese? This is a great way to satisfy everyone's craving for this classic, but still adhere to the low-carb guidelines. My daughter tells me "Mom's Mac & Cheese" is better than the box stuff!!! :) That sure feels good :)

Low-Carb Homemade Mac & Cheese

8 oz. dried elbow macaroni (2 cups) We use Dreamfields Pasta - it is low-carb pasta and can be purchased on-line or at Fry's ( I have used penne pasta or rotini as well)
1/2 cup chopped onion (1 medium)
2 Tablespoons butter/margarine
2 Tablespoons all-purpose flour
2 1/2 cups of milk
2 cups shredded cheddar (8 oz.)
1 cup shredded american cheese (4 oz.) (I use Velveeta)

Cook macaroni as per package directions, drain and set aside.

Meanwhile, in large saucepan, saute onion in melted butter until tender, but not brown. Stir in flour and stir for a minute or two. Add milk all at once, whisking the milk into the flour mixture, continue cooking over medium heat until slightly thickened and bubbly. (This will typically take 10-15 minutes). TIP - You can warm up your milk in the microwave or another pot so that when you add it to your onion/butter/flour mixture it doesn't take as long to heat it up.

Add cheeses to the milk mixture, stirring until melted. Stir in cooked macaroni, or put macaroni in 2 quart baking dish and then pour sauce over the top. Combine the noodles/sauce mixture in your baking dish. Bake uncovered at 350 for 25-30 minutes or until bubbly and heated throgh. let stand for 10 minutes before serving.

Options: You can change up the types of cheese you use to make it different each time - try some pepper jack cheese to spice it up one night or a combination of sharp cheddar and jack cheeses. I would still use some of the american to help keep the smooth texture you are looking for in the sauce.