Very creamy mac and cheese
1 medium onion, diced
2 tablespoons butter
1½ cups process cheese (Velveeta), cut in small cubes or shredded.
½ cup mayonnaise
1 cup milk
1 can condensed cream of celery soup, undiluted
½ pound elbow macaroni, cooked and drained
½ cup seaoned bread crumbs
¼ cup parmesan cheese, grated
No nutrition information available
1. Saute diced onion in the butter until soft.
2. Combine mayonnaise, milk, soup and sauteed onions and blend with a whisk. Stir in cubed or shredded cheese. Add cooked macaroni.
3. Turn into 2½ greased quart baking dish. Melt 2 tablespoons butter and stir in bread crumbs and Parmesan. Sprinkle over casserole.
4. Bake 35 to 45 minutes or until hot throughout.
NOTE: Have added chopped broccoli to this and topped with sliced tomatoes (but the kids like it best without either.)