Baked macaroni and cheese

Belinda Loucks

By
@bettyboop97055

This is a fabulous dish that my daughter and son-in-law have used several times. Please see my steps on how to temper an egg, only if you don't know how. (I didn't)


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

1/2 lb
elbow macaroni
3 Tbsp
flour
3 Tbsp
butter
1 Tbsp
dry mustard
3 c
milk
1/2 c
yellow onion finely diced
1
bay leaf
1/2 tsp
paprika
1 large
egg
12 oz
sharp cheddar, shredded
1 tsp
kosher salt
fresh black pepper

TOPPIING

3 Tbsp
butter
1 c
panko bread crumbs

Step-By-Step

1Preheat oven to 350 degrees; In a large pot of boiling, salted water cook the pasta enough to be firm but not soft.

2While 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. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

3Temper 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.

4Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.

5Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

About this Recipe

Main Ingredient: Pasta
Regional Style: American