Jen's Baked Macaroni and Cheese
photo by *Parsley*
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 226.79 g elbow macaroni
- 59.14 ml flour
- 59.14 ml butter
- 709.77 ml milk
- 14.79 ml dry mustard
- 4.92 ml salt
- 1.23 ml pepper
- 2.46 ml paprika
- 59.14 ml onion, finely chopped
- 354.88 ml sharp cheddar cheese, shredded
- 226.79 g Velveeta cheese, cubed
-
Topping
- 29.58 ml butter
- 118.29 ml breadcrumbs
directions
- 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.
Reviews
-
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.
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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.)
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RECIPE SUBMITTED BY
JenniferK2
Huntley, IL
I was born in Chicago, IL and have lived in the area all my life. I love to cook and plan meals and always have. As a child I would watch Julia Childs on TV every day (she came on right after Mr. Rogers) and I have been interested in cooking ever since. Now that I have a family I enjoy the quick and easy recipes just as much as the more intricate ones. I didn't mind putting in the extra time and effort when I only cooked recreationally. I still like to do that sometimes, but for the day-to-day chore of cooking (and sometimes it is a chore) I like the option of fast and simple.
I enjoy trying new recipes and sharing favorites of mine. I have found that sometimes the most unlikely sounding ones turn out to be the best! I try to always review the recipes I try because I know how much I enjoy getting that feedback myself. Even when it is not necessarily positive because sometimes suggestions help me tweak things and make them better!