Baked Macaroni and Cheese
This is easy to make, and ALWAYS a hit! Very good to bring to get togethers, pot lucks, etc. You'll come home with an empty dish!
Ingredients
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ingredients
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4 cup uncooked elbow macaroni
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3/4 cup onion, finely diced (I cut this back to 1/2 cup)
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3/4 cup butter, divided
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6 tbsp all-purpose flour
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4 1/2 cup milk
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4 cup (16 ounces) shredded sharp cheddar cheese. (You can substitute Velvetta if you'd like)
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1 tsp dry mustard
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1/4 tsp ground black pepper
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1 tsp salt
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3/4 cup dry bread crumbs (I use panko)
Cooking Instructions
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1
On stovetop, Cook macaroni according to package directions to al dente. ALSO, preheat oven to 350°F.
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2
Meanwhile, in sauce pan, saute onion in 1/2 cup butter. Once butter is melted, wisk in flour. Cook on low heat until a light golden brown, making a roux. (I omitted the onion completely this time, just to experiment)
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3
Gradually add the milk, bring to a low boil. Stir constantly until thickened. About 5 minutes on a med/low.
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4
Add dry mustard, salt, pepper and cheese, stir until cheese is melted, and sauce is smooth. Mix cooked macaroni in.
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5
In a greased 9x13 inch pan, pour the macaroni and cheese in. In separate bowl, mix bread crumbs with remaining 1/4 cup melted butter. Sprinkle evenly on top. Place uncovered in oven for 30-35 minutes, or until heated through and bubbly.
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6
I finished it off by placing under broiler for a couple of minutes to lightly brown the panko bread crumbs. WATCH CAREFULLY! Or you'll have burned bread crumbs!
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7
***Got from taste of home***
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