Real Recipes From Real Home Cooks ®

baked macaroni and cheese

★★★★★ 1
a recipe by
Belinda Hughes
Cottage Grove, OR

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)

★★★★★ 1
serves 6-8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For baked macaroni and cheese

  • 1/2 lb
    elbow macaroni
  • 3 Tbsp
  • 3 Tbsp
  • 1 Tbsp
    dry mustard
  • 3 c
  • 1/2 c
    yellow onion finely diced
  • 1
    bay leaf
  • 1/2 tsp
  • 1 lg
  • 12 oz
    sharp cheddar, shredded
  • 1 tsp
    kosher salt
  • fresh black pepper
  • 3 Tbsp
  • 1 c
    panko bread crumbs

How To Make baked macaroni and cheese

  • 1
    Preheat oven to 350 degrees; In a large pot of boiling, salted water cook the pasta enough to be firm but not soft.
  • 2
    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. 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.
  • 3
    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.
  • 4
    Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.
  • 5
    Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

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