1 1/2 cups uncooked macaroni (I use brown rice pasta-she used homemade whole wheat egg noodles)
1 1/2 cups milk
2-4 T minced onion
2 T margarine or butter
3 T flour
2 cans tuna (original recipe called for 1 but I improved it)
4 oz (1/2 cup) canned pimento
4 oz (1/2 cup) canned mushrooms, drained
Velveeta cheese- YES Velveeta-that frightening, quivering brick of plastic yellow. Suck it up.
salt and pepper, to taste (another addition of mine; she used neither)
Preheat oven to 350 degrees.
Boil macaroni until tender. While pasta is cooking, melt the margarine or butter in a skillet and brown the minced onion in it. When the onion becomes translucent, add flour and make a "roux" (cook for 1-2 minutes, just enough to get rid of the raw flour flavor- it does not need to brown like traditional roux). Add milk and whisk until there are no lumps and mixture has thickened. You can add a lump of cheese to the sauce if you wish- sometimes I do, sometimes I don't. Remove from heat and add tuna (undrained) and pimentos (undrained) and mushrooms (drained). When macaroni is tender, drain and mix with the white sauce mixture. Pour into a casserole dish and top with thinly sliced Velveeta cheese. Bake at 350 degrees for 30 minutes or until bubbling and cheese begins to brown. Note: The cheese on top distributes evenly on its own if you cover the casserole for 20 minutes or so. Remove the lid for the last 10 minutes of cooking to allow the cheese to brown.
This recipe just screams 1950s, doesn't it?