American-Style Macaroni and Cheese with Barilla® Elbows

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Diced onion adds depth of flavor to this traditional cheese sauce.


  • 3 lbs. Barilla® Elbows
  • 18 cups milk
  • 1 1/2 cups butter
  • 8 oz. diced onion
  • 3/4 cup flour
  • 2 Tbsp. salt
  • 36 oz. shredded Cheddar cheese


Step 1

Heat the milk in a saucepan.

Step 2

Melt the butter in a medium pot. Add the onion and saute until translucent. Stir in the flour and salt and cook to thicken.

Step 3

Add the milk, whisking to blend. Bring the mixture to a steady simmer.

Step 4

Add the uncooked pasta, cover, and simmer gently for about 5 minutes, until the pasta is only partially cooked. Stir occasionally.

Step 5

Remove the pot from the heat, stir in the cheese, and pour the mixture into hotel pans to cool.

Step 6

For each serving, to order: reheat 1 1/4 cups pasta and sauce with a splash of milk if necessary to thin the sauce.

Recipe Type: , Tags: , ,
Chef Recommended Cuts
  • Elbows
  • Medium Shells
  • Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 410
Calories from Fat 0
% Daily Value*
Total Fat g
Saturated Fat g
Trans Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate g
Dietary Fiber g
Sugars g
Protein g

Vitamin A %
Vitamin C %
Calcium %
Iron %
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.