8 oz. pkg. Kraft Old English cheese (or sharp Cheddar), diced or shredded
6 tbsp. flour
4 chicken bouillon cubes, dissolved in 1/2 c. hot water
1 med. onion, diced
1 stick butter
2 c. milk
8 oz. pkg. large macaroni, cooked
1/4 c. plain bread crumbs

Melt butter in top of double boiler. Add onion, simmer until onion is clear. Add flour stirring to a smooth paste. Put over lower part of double boiler. Add milk, diluted bouillon cubes and cheese. Cook slowly, stirring occasionally, until sauce is slightly thickened and smooth.

Pour over cooked macaroni and mix well. Pour into baking dish. Top with bread crumbs. Bake at 350 degrees for approximately 30-40 minutes or until bubbly. This recipe has been handed down from my paternal great grandmother.