-
-
My review
Baked Macaroni and Cheese!
chefclean
"This is a great recipe for anyone who wants to spend a little more time and work on the details. It's well worth it. This tastes great!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 464 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture; bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.
- Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes; season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.
- Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl; sprinkle over cheese layer.
- Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 464 calories; 26.5 g fat; 39 g carbohydrates; 20.4 g protein; 98 mg cholesterol; 680 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1215 Ratings
-
-
-
-
-
Most helpful positive review
10/26/2014
Recipe Group Selection: 18, October 2014 ~ I halved the recipe and baked this in a toaster oven. We liked it, but I think it would have been a little more creamy if the egg would have been lef...
Most helpful critical review
10/22/2014
'Really don't like leaving a less-than-good review - especially with it being the first one. It's probably something I did, but it wasn't good. It looked good, but that's where it ended. The ...
Most helpful
Most positive
Least positive
Newest
10/26/2014
Recipe Group Selection: 18, October 2014 ~ I halved the recipe and baked this in a toaster oven. We liked it, but I think it would have been a little more creamy if the egg would have been lef...
10/23/2014
Recipe Group: Very good recipe! I used sweet onion--the only real change I made to the recipe was the cheese; I didn't have all the cheddar called for so I added a mix of different cheeses to ma...
10/22/2014
'Really don't like leaving a less-than-good review - especially with it being the first one. It's probably something I did, but it wasn't good. It looked good, but that's where it ended. The ...
1/27/2017
My family loved this dish! My hubby came back for thirds! The only thing I added was minced garlic. I added this and the onion to the butter and cooked it for a few minutes before proceeding wit...
10/23/2014
Tried it for recipe group 10/19/2014. We liked it. Nice comfort food. The crunchy panko crumbs were a nice touch.
10/22/2014
I thought this was pretty good! I used Tillamook cheddar and it was really good! Served with chicken wings. Recipe group recipe 10/19/2014
1/14/2018
very filling and delicious on a cold winter night. I added 1/2 cup of bacon but next time I'd leave it out as well as the onions, it doesn't need it. We like it crispy and browned on top so I br...
11/13/2017
It's alright, but my fiancee and I found it to be fairly bland. If we decide to make this again for dinner, I'm going to definitely add more ingredients for flavoring. I was skeptical while maki...