Baked Macaroni and Cheese! recipe

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Ingredients

½ pound elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon mustard powder
3 cups milk
½ cup minced yellow onion
½ teaspoon paprika
1 bay leaf
1 large egg
12 ounces shredded sharp Cheddar cheese, divided
1 teaspoon kosher salt
freshly ground black pepper
1 cup panko bread crumbs
3 tablespoons butter, melted

Nutrition Info

463.5 calories
carbohydrate: 39 g
cholesterol: 98.1 mg
fat: 26.5 g
fiber: 1.3 g
protein: 20.4 g
saturatedFat: 16 g
servingSize: -
sodium: 680 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  3. Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture, bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.

  4. Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes, season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.

  5. Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl, sprinkle over cheese layer.

  6. Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

This is a great recipe for anyone who wants to spend a little more time and work on the details. It's well worth it. This tastes great!

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