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1 cup uncooked pasta (ex: penne, macaroni, farfalle) 2 tbsp butter 1 tbsp flour 1/2 cup milk salt and pepper seasoning salt 1 1/2 to 2 tbsp minced green onion tops Parmesan cheese paprika
Cook macaroni as directed. Drain and set aside.
To make your cream sauce:
Melt butter in pan. Add flour and stir to combine. Be careful not to scorch it. Add the milk slowly, stirring with a whisk, until mixture begins to thicken. Season with salt, pepper and seasoning salt to your taste. (Note: I would double this part of the recipe to make it dish creamier.)
Add in cooked macaroni and minced green onions. Stir to combine well.
Pour macaroni mixture into a prepared 2 quart casserole dish. Sprinkle Parmesan cheese on top, followed by a little paprika.
Bake for about 40 minutes at 350F until casserole is bubbling, and the top has slightly browned.