Elvis ate macaroni and cheese at home whenever possible. He loved it
homemade, thick, gooey, and made with American cheese.
1 8-ounce package elbow macaroni
2 cups crumbled American cheese
1 tablespoon ﬂour
2 tablespoons finely chopped onion
1/4 teaspoon dry mustard
salt and pepper to taste
1 cup milk
1 1/2 tablespoons butter
 Preheat the oven to 375° F.
 Cook the macaroni in boiling, salted water until. tender. Drain and keep hot.
 In a mixing bowl, combine 1 cup of cheese with the ﬂour, onion, mustard, salt, and pepper. Add to the hot macaroni and mix well. Transfer to a buttered 2 1/2-quart casserole dish. Pour the milk over the macaroni. Top with the remaining cheese and dot with butter. Bake for 45 minutes, or until the macaroni is firm and the top is golden brown.