1/5 Photos of Jen's Baked Macaroni and Cheese
I am very picky about mac n cheese - I won't touch that stuff in the box. I like it to be creamy, yet do not like the flavor of the "processed" cheese which makes it creamy. I played around with this quite a bit to get the right blend of creaminess and flavor, along with the topping I prefer on my mac n cheese.
My Private Note
Units: US | Metric
- 8 ounces elbow macaroni
- 1/4 cup flour
- 1/4 cup butter
- 3 cups milk
- 1 tablespoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 cup onion, finely chopped
- 1 1/2 cups sharp cheddar cheese, shredded
- 8 ounces Velveeta cheese, cubed
- 2 tablespoons butter
- 1/2 cup breadcrumbs
- 1Preheat oven to 350°. Grease 2 quart casserole dish.
- 2Cook macaroni al dente; drain.
- 3Meanwhile, melt butter in a medium saucepan. Remove from heat; stir in flour, salt, pepper, mustard, paprika and onion until smooth. Gradually stir in milk.
- 4Bring to a boil, strirring constantly. Reduce heat and simmer for 1 minute. Remove from heat; stir in Velveeta and 1 C cheddar until smooth.
- 5Fold macaroni into cheese sauce and pour into casserole. Sprinkle with remaining cheddar.
- 6For topping, melt butter and toss with bread crumbs to coat. Sprinkle mixture over macaroni. Bake 30-40 minutes until brown and bubbly. Let stand for 5 minutes before serving.
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Nutritional Facts for Jen's Baked Macaroni and Cheese
Serving Size: 1 (265 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 619.5
- Calories from Fat 315
- Total Fat 35.1 g
- Saturated Fat 21.6 g
- Cholesterol 107.1 mg
- Sodium 1352.7 mg
- Total Carbohydrate 51.3 g
- Dietary Fiber 2.1 g
- Sugars 5.2 g
- Protein 24.6 g