mac-and-cheese

My Mac and Cheese

Yield:
6 servings
Dish Size:
2.5 Quart
print this recipe
September 11, 2011
Tara’s Tidbits®

Makes 6 servings.

Note: Under-boil the macaroni by about 2 minutes for firmer mac and cheese after baking.

Ingredients

  • 12 ounces elbow macaroni, cooked and drained
  • 3 tablespoons butter, melted
  • 3 tablespoons flour
  • 2 teaspoons yellow mustard
  • 3 cups milk
  • 1/4 cup diced yellow onion
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 2 cups shredded sharp Cheddar cheese
  • 4 slices American cheese
  • 3/4 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 375°F. Add butter and flour to a sauce pot over medium-high heat, stirring the paste constantly until simmering. Cook, stirring for 3-5 minutes, until the paste turns slightly more golden in color.
  2. Add yellow mustard, milk, onion, paprika, and salt, and whisk constantly to combine until simmering. Once simmering, lower heat just enough to hold the simmer. Whisk in 1 1/2 cups of the Cheddar cheese and all of the American cheese, a little at a time until combined.
  3. Add cooked pasta to a 2.5-quart temp-tations® baking dish and cover with cheese sauce. Top all with remaining ½ cup of Cheddar cheese, and then top with breadcrumbs and Parmesan cheese. Bake 20-25 minutes until top is golden brown. Let cool 5 minutes before serving.
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