Heat oven to 350°F.
Cook macaroni as directed on package, omitting salt. Meanwhile, melt butter in large saucepan on medium heat. Add onions; cook 3 min. or until crisp-tender, stirring occasionally. Add flour; cook and stir 1 min. Gradually add milk; cook 5 min., stirring constantly. Simmer on low heat 10 min., stirring frequently. Remove from heat. Stir in 2 cups cheese.
Drain macaroni. Add to cheese sauce; stir until evenly coated. Spoon into casserole dish sprayed with cooking spray; sprinkle with remaining shredded cheese.
Bake 20 min. or until heated through.
For this recipe i doubled it so my whole family and friends that were over could eat it as well as people take it for lunches. The process was longer then the recipe says because it took longer for the water to boil for the noodles. I also added like 2-3 more tablespoons of flour because the rue wasnt at the right constancy. In the end we could have added more cheese to it or added even bacon in it. we made bacon for the side though. Everyone enjoyed the dish. The only thing i would do different is either add more flavor or add more types of cheeses.
Tomato-Rosemary Rice Saute 2 minced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, about 3 minutes. Stir in 2 cups long-grain white rice, then add one 14-ounce can cherry tomatoes, 1 1/2 cups water and 1 1/4 teaspoons kosher salt; bring to a boil. Reduce the heat to low, add 1 rosemary sprig and stir, then cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then fluff; discard the rosemary sprig.
Lemon Rice Combine 2 cups jasmine ice, 3 cups water, 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then stir in the zest and juice of 1 lemon and 1/4 cup chopped chives; season with salt.