Baked Macaroni and Cheese Recipe

Baked Macaroni and Cheese

• Level: Easy
• Yield: 6 to 8 servings
• Total Time: 1 hr 5 min
• Prep: 20 min
• Cook: 45 min

Nutritional Analysis Per Serving

Serving Size: 1 of 8 servings

• Calories: 465
• Total Fat: 27 g
• Saturated Fat: 16 g
• Carbohydrates: 36 g
• Dietary Fiber: 2 g
• Sugar: 6 g
• Protein: 19 g
• Cholesterol: 97 mg
• Sodium: 471 mg

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping

• 3 tablespoons butter
• 1 cup panko bread crumbs

Instructions

1. Preheat oven to 350 degrees F.
2. Bring a large pot of salted water to a boil and cook the pasta until al dente.
3. While the pasta is cooking, melt the butter in a separate pot. Whisk in the flour and mustard, stirring constantly for about five minutes to avoid lumps. Gradually add the milk, onion, bay leaf, and paprika. Simmer for ten minutes, then remove the bay leaf.
4. Temper the egg by slowly mixing a small amount of the hot milk mixture into the beaten egg, then stir the egg mixture back into the sauce. Stir in 3/4 of the shredded cheese. Season with salt and pepper. Fold the cooked macaroni into the cheese sauce and transfer to a 2-quart casserole dish. Sprinkle the remaining cheese on top.
5. In a saute pan, melt the butter and toss the bread crumbs to coat. Spread the buttered crumbs evenly over the top of the macaroni and cheese. Bake for 30 minutes, then let rest for five minutes before serving.
6. Leftovers can be saved for making fried macaroni and cheese later.