Easy, Scrumptious, Homemade Macaroni and Cheese

I love macaroni and cheese. Whenever I order it at restaurants, it tastes delectable--flavorful, gooey, savory. But whenever I tried to replicate that deliciousness at home, it always came out bland and boring. I spent the better part of my marriage trying to find a recipe for homemade macaroni and cheese that my husband and I both liked. A few years ago, I finally did. I made it for the first time in a long time tonight (it's not a slow cooker recipe...!), and I figured I'd share it here. The original recipe, and nine other variations of it, can be found on page 236 and 237 of Better Homes and Gardens: New Cook Book, 15th Edition.

What You'll Need
2 cups dried elbow macaroni (use whole wheat if you want to make it more nutritious)
1/2 cup chopped onion (1 medium) (I actually leave this ingredient out and the resulting dish is still full of flavor)
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon black pepper
2 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded American cheese
1 1/2 cups shredded roasted chicken
1 teaspoon dried thyme
1 box of stuffing mix

What You'll Do
1. Preheat oven to 350 degrees. Cook macaroni noodles according to package directions. Drain. Set aside.
2. For cheese sauce, in medium saucepan cook onion in butter until tender. Stir in flour and pepper. Add milk. Cook and stir over medium heat until bubbly. Add cheeses; stir until melted. Stir in pasta, chicken, and thyme. Transfer to ungreased, 2-quart casserole dish.
3. Top with stuffing mix.
4. Bake, uncovered, for 25-30 minutes. 

Fresh-from-the-oven Stuffing-Topped Macaroni and Cheese

Serving Suggestion
Serve with broccoli and applesauce.

This savory macaroni and cheese dish pairs well with broccoli.