Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Favorite Baked Macaroni & Cheese

3 cups elbow macaroni, uncooked
1/3 cup butter
1 small onion, finely chopped
¼ cup all-purpose flour
1 (12-oz.) can evaporated milk

12 oz. water
1 t. kosher or coarse salt
Dash of freshly ground pepper to taste

¼ cup freshly grated Parmesan cheese
4 cups shredded cheddar cheese

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Grease a 13 x 9 x 2” baking dish; set aside. Cook macaroni according to package directions; drain and set aside. Melt butter in large saucepan over medium heat; add onion and cook until onion is translucent and softened. Add the flour and cook, stirring constantly, for 1 minute. Add the evaporated milk, water, salt and pepper, heat to boiling and cook for 1 minute. Remove from heat. Add cooked macaroni and Parmesan cheese to sauce, mixing well. Spoon half of macaroni mixture evenly into prepared baking dish and sprinkle with 2 cups cheddar cheese. Spoon on remaining macaroni mixture evenly and sprinkle with remaining 2 cups cheddar cheese. Bake at 350ºF (175ºC) for 30 minutes, or until bubbly and lightly browned. Allow to set for 5 to 10 minutes before serving. Makes 12 servings. Variation: Add 2 cups of your choice cooked meat to the sauce and proceed as directed. A good way to use up leftover ham or turkey. Tip: 3 cups milk can be substituted for the evaporated milk and water.

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