Baked Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is my favorite comfort food. I make this dish for all occasions and everyone keeps coming back for me. You will love this recipe. Note: You can use as much cheese as you like. The recipe calls for 16 oz., but you can use more if you'd like. Also, usually I use 8 oz. sharp cheddar and 8 oz. yellow cheddar, but that is up to you. Ingredients:
1 lb whole wheat elbow macaroni |
16 ounces shredded cheddar cheese |
1 tablespoon dry mustard |
3 cups milk |
1 teaspoon paprika |
1 egg |
3 tablespoons butter |
3 tablespoons flour |
salt |
pepper |
1 cup breadcrumbs |
4 tablespoons butter or 4 tablespoons olive oil |
Directions:
1. Boil water and salt in large pot for noodles. Then cook until done.
2. Preheat oven at 350 degrees.
3. In separate pot, melt butter and whisk in flour and dry mustard, make sure there are no lumps.
4. Stir in the milk, paprika, salt and pepper, to taste.
5. Bring to a boil and then simmer for about 5 minutes.
6. Temper in the egg.
7. Simmer for another 7 minutes stirring occasionally.
8. Stir in about 3/4 of the cheese. Reserve the other 1/4 for topping.
9. Heat mixture until cheese is melted throughout.
10. Then fold the mixture into the cooked noodles.
11. In separate bowl or pot, melt butter or use olive oil for topping and stir in the bread crumbs.
12. Spread macaroni and cheese mixture into a baking dish and top with the remaining cheese and then the breadcrumb topping.
13. Bake at 350 degrees for 25-30 minutes or until golden brown.
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