Baked Mac and Cheese

Tuesday, July 26, 2011

Baked Macaroni and Cheese

Yield: 8

prep time:

cook time:

total time:


  • 1/2 lb elbow macaroni
  • 3 Tbs butter
  • 3 Tbs flour
  • 1 Tbs ground yellow mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 tsp paprika
  • 12 oz sharp cheddar, shredded
  • 1 tsp kosher salt
  • Fresh black pepper
  • Topping:
  • 3 Tbs butter
  • 1 cup panko bread crumbs
  • Diced or sliced tomatoes


  1. Preheat the oven to 350° and prep ingredients.
  2. Bring a large pot of water to boil, when it reaches boiling, salt the water with 1 tbsp of salt and cook your pasta to al dente.
  3. During the 10-12 minutes your pasta is cooking,  use a non-stick pan to melt the butter.  Add the flour and mustards, whisk and cook for 5 minutes.  Stir in the milk, onion, bay leaf, and paprika.  Simmer for 10 minutes and then remove the bay leaf.
  4. Stir in 3/4 of the cheese, seasoning with salt and pepper to taste.  Add the macaroni and mix well.  Add the mixture to a 2 quart buttered casserole, and top with remaining cheese, and diced or sliced tomatoes.
  5. Bake 30 minutes or until bubbly.  Rest 5 minute

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