Baked Macaroni and Cheese |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
An old comfort food favorite. I actually never add the onion, but this is the recipe as I originally got it. Tastes great with or without the cayenne and works well with different pastas, though I must admit, the wheels are my favorite for this recipe. Ingredients:
2 1/2 cups wagon wheel macaroni |
2 tablespoons butter |
2 tablespoons onions, finely chopped |
1/4 cup flour |
2 1/4 cups milk, hot |
1 tablespoon dijon mustard |
1 cup cheddar cheese, shredded |
1 cup monterey jack cheese or 1 cup american cheese, shredded |
1/4 cup breadcrumbs |
1/4 cup parmesan cheese, grated |
1 tablespoon butter, melted |
1/8 teaspoon cayenne pepper (optional) |
Directions:
1. Preheat oven to 400°F Grease a 2 quart baking dish.
2. Cook pasta according to package directions and drain.
3. Heat butter in large sauce pan and add onion. Cook 1 minute until the onion is soft, then stir in flour until combined.
4. Whisk in hot milk and cook over medium heat until thickened, then stir in mustard.
5. Add cheeses to sauce and cook, stirring, until melted and smooth (add cayenne pepper if desired). Remove from heat.
6. Add pasta to sauce and stir to coat. Pour into baking dish.
7. Combine bread crumbs, parmesan cheese and melted butter and sprinkle on top of pasta.
8. Bake until bubbly and browned about 30 minutes.
|
|