- 4 cups uncooked elbow macaroni
- 3/4 cup finely chopped onion
- 3/4 cup butter, divided
- 6 tablespoons all-purpose flour
- 4-1/2 cups milk
- 4 cups (16 ounces) shredded sharp cheddar cheese
- 1 teaspoon ground mustard
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3/4 cup dry bread crumbs
- Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in 1/2 cup butter. Add the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth.
- Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Baked Mac and Cheese
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"Made this yesterday for thanksgiving. The only things I changed were that I added 2 cups of elbow noodles and 1 extra cup of cheese. It turned out AMAZING!! everyone loved it. It will definately be on the list for holiday side dishes from now on :)"
"It was okay. I didn't like the onions so much, and I think it needed a little more salt for my taste."
"It's not done baking yet, but I couldn't get enough of the cheese sauce. It has to be the best tasting cheese sauce I've ever made and it's very creamy. I kept eating the left over sauce in the pan before washing it. I changed some parts about this, I always use Dijon Mustard for cheese sauce. And I used Mild Cheddar instead of sharp, I think it allows me to use less salt. All I did was a dash of salt and pepper and it tasted perfect. That was ALOT of cheese! I didn't put all of it in the sauce, and instead sprinkled it on top with the bread crumbs. Also, I thought a whole stick of butter was a lot...So I didn't do the butter and bread crumb thing."
"Us Adults liked it, the Teenagers said it tasted good but they didnt like the way it left the roof of there mouths feel? We used Tillamook Sharp ... Would make it again f!"
"This recipe is great! The only change I made was that I used yellow mustard instead of brown (I didn't have any brown). It was SO good. The only thing, you may want to half this. This makes A LOT! But great recipe!"