1 pound macaroni and cheese
1/2 cup chopped onion
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large bowl, combine macaroni, onion, milk, cheese, and cheese. Mix thoroughly. Transfer to a large roasting pan.
Bake uncovered at 350 degrees for 20 minutes or until bubbly and golden brown.
To transfer any leftover macaroni mixture from roasting pan, spoon it over polenta in oven. Bake uncovered at 350 degrees for 5 to 10 minutes or until bubbly; transfer to roasting pan or serving dish.