Prep 0 mins
Cook 1 hr
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.
- 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
- Preheat oven to 350°. Grease 2 quart casserole dish.
- Cook macaroni al dente; drain.
- Meanwhile, melt butter in a medium saucepan. Remove from heat; stir in flour, salt, pepper, mustard, paprika and onion until smooth. Gradually stir in milk.
- Bring to a boil, strirring constantly. Reduce heat and simmer for 1 minute. Remove from heat; stir in Velveeta and 1 C cheddar until smooth.
- Fold macaroni into cheese sauce and pour into casserole. Sprinkle with remaining cheddar.
- For 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.
Wonderful! You know, I tasted the sauce before it went into the oven and I thought "Oh no! It tastes like too much mustard!" But in it went (what could I do at that point anyway?) As it baked, a wonderful smell began to fill the kitchen, and by the time it was done, the flavor of the mustard had mellowed to the point where it perfectly accented the cheese. I think this will be my "go to" recipe for mac and cheese! Definitely a keeper. Thank you.
LOVED this mac and cheese - very creamy and deliciious. We don't have velveeta in Greece. I used processed cheddar cheese slices and also a hefty fistful of parmesan, simply because I love parmesan in everything pasta. A keeper for us.
Loved this!! I did make a few changes... Didn't have dry mustard, so used a squirt of prepared mustard. Didn't have paprika. Didn't use the onion. Used only 1 cup of cheese - and that was plenty - and it was a mix of colby, mild cheddar and Monterey Jack. Also, didn't use bread crumbs - used crushed saltine crackers. My Velveeta was past date a little, but I still used it and it turned out great! Thanks for this recipe, this was the first time I have ever made homemade mac-n-cheese. (Way better than MIL's version, which is just cooking macaroni and melting cheese and milk over it after it cooks.)