baked macaroni and cheese
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)
prep time
20 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1/2 pound elbow macaroni
- 3 tablespoons flour
- 3 tablespoons butter
- 1 tablespoon dry mustard
- 3 cups milk
- 1/2 cup yellow onion finely diced
- 1 - bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- - fresh black pepper
- TOPPIING
- 3 tablespoons butter
- 1 cup panko bread crumbs
How To Make baked macaroni and cheese
-
Step 1Preheat oven to 350 degrees; In a large pot of boiling, salted water cook the pasta enough to be firm but not soft.
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Step 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.
-
Step 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.
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Step 4Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.
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Step 5Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Pasta Sides
Category:
Side Casseroles
Ingredient:
Pasta
Method:
Bake
Culture:
American
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