Serves 8
Diane Hyman, co-owner of The Trolley Stop, created this recipe with family friend Dotty Baker. Hyman adds seasoned salt and onion salt to her dish.
| Butter (for the dish) | |
| Salt and pepper, to taste | |
| 1 | pound elbow macaroni |
| 1 | cup (2 sticks) unsalted butter |
| 1 | small onion, finely chopped |
| 1/2 | cup flour |
| 8 | ounce block Velveeta cheese, cubed |
| 1 | quart milk, warmed |
| 1/4 | cup grated fresh Parmesan |
| 2 | cups Cheez-It snack crackers, crushed |
2. In a large saucepan of boiling salted water, cook the macaroni for 8 minutes or until tender; set aside.
3. In a large flameproof casserole over medium heat, melt 1/2 cup of the butter. Stir in the onion and cook, stirring often, for 8 minutes or until softened.
4. Stir in the flour and cook, stirring constantly, for 2 minutes. Add the Velveeta and continue stirring. The mixture will thicken as the cheese melts.
5. Slowly add the milk, stirring constantly. The mixture will turn into a thick sauce.
6. Stir in the macaroni, salt, pepper, and Parmesan. Pour the mixture into the pan.
7. Melt the remaining 1/2 cup butter. Add the crushed Cheez-It crackers. Spoon them over the dish.
8. Bake for 25 minutes or until the mixture is hot and bubbling at the edges. Adapted from The Trolley Stop
