The classic pantry dinner. Perfect for these cold nights.

2 cans (5 oz) tuna or chicken, drained
8 oz elbow macaroni, uncooked
1/4 cup butter, margarine, or oil
¼ cup all purpose flour
2 cups milk
3/4 teaspoon salt
pinch of pepper
1/4 finely chopped onion
1/2 cup cooked, chopped vegetables (carrots, broccoli, peas…)
bread crumbs

Cook macaroni until tender, rinse and drain; set aside. Melt butter in a large saucepan; add onions, and sauté over low heat for 2-3 minutes, until onion is tender. Add flour, salt and pepper; stir until smooth. Add milk and stir over low heat until smooth and thickened.  Add cooked macaroni, tuna or chicken and vegetables to sauce mixture, stir well. Pour mixture into 2-quart buttered casserole; top with buttered crumbs. Bake at 350° for 30 to 40 minutes, or until the casserole is nicely browned.

–recipe developed by Nancy McMillan