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    7

Perfect Baked Macaroni and Cheese

  • Prep 20 min
  • Total 50 min
  • Servings 6
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This mac and cheese is perfect - can't go wrong and spice it up how you like. MORE + LESS -

Erin Anderson
September 17, 2015

Ingredients

1/2
lb elbow macaroni
3
tbsp butter
3
tbsp flour
1
tbsp powdered mustard
3
cups milk
1/2
cup yellow onion, finely diced (optional)
1
bay leaf
1/2
tsp paprika
1
large egg
12
oz sharp cheddar, shredded
1
tsp kosher salt
Fresh black pepper

Steps

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  • 1
    Preheat oven to 350° F.
  • 2
    In a large pot of boiling, salted water cook the pasta to al dente.
  • 3
    While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. This is called a roux. Make sure there aren't any lumps. Stir in the milk, onion (if desired), bay leaf, and paprika. Simmer for ten minutes, then remove the bay leaf.
  • 4
    Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  • 5
    Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
 

Nutrition Information

No nutrition information available for this recipe

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