Baked Mac and Cheese
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 8 servings.
Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp cheddar cheese for more flavor. —Shelby Thompson, Dover, Delaware
Ingredients
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1 package (16 ounces) uncooked elbow macaroni
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1/3 cup plus 1/4 cup butter, divided
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3/4 cup finely chopped onion
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6 tablespoons all-purpose flour
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1 teaspoon ground mustard
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3/4 teaspoon salt
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1/4 teaspoon pepper
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4-1/2 cups 2% milk
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4 cups shredded sharp cheddar cheese
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3/4 cup dry bread crumbs
Directions
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1.
Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain.
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2.
In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish.
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3.
In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.
Nutrition Facts
1 cup: 688 calories, 37g fat (21g saturated fat), 103mg cholesterol, 839mg sodium, 63g carbohydrate (10g sugars, 3g fiber), 27g protein.
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