• Tweet

1 2/3 cups dry, small elbow or shells macaroni cooked and drained
1 large bunch green onions, thinly sliced
2 tablespoons flour
1 teaspoon sea salt
1/4 teaspoon ground white pepper
1 (12 ounce) can evaporated milk
3/4 cup 1% milk
2 tablespoons butter
2 + 1/2  cups shredded sharp Cheddar cheese

• Preheat oven to 300 degrees F. Grease 2-quart casserole dish.
• Combine evaporated milk, 1% milk and butter in medium saucepan.
• Stir in flour and pepper.
• Cook over medium-heat, stirring constantly, until mixture comes to a boil.
• Boil for 1 minute.
• Remove from heat.
• Stir in 2 cups cheese until melted.
• Add macaroni and onions, blending well. It will be a little soupy, but that’s okay!
• Pour into prepared casserole dish.
• Top with remaining cheese.
• Bake for 40 to 45 minutes or until cheese is melted and light brown.