Baked Macaroni and Cheese!

Baked Macaroni and Cheese!

chefclean

"This is a great recipe for anyone who wants to spend a little more time and work on the details. It's well worth it. This tastes great!"
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Ingredients

1 h 5 m servings 464 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture; bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.
  4. Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes; season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.
  5. Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl; sprinkle over cheese layer.
  6. Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

Recipe Group Selection: 18, October 2014 ~ I halved the recipe and baked this in a toaster oven. We liked it, but I think it would have been a little more creamy if the egg would have been lef...

Most helpful critical review

'Really don't like leaving a less-than-good review - especially with it being the first one. It's probably something I did, but it wasn't good. It looked good, but that's where it ended. The ...

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Recipe Group Selection: 18, October 2014 ~ I halved the recipe and baked this in a toaster oven. We liked it, but I think it would have been a little more creamy if the egg would have been lef...

Recipe Group: Very good recipe! I used sweet onion--the only real change I made to the recipe was the cheese; I didn't have all the cheddar called for so I added a mix of different cheeses to ma...

Tried it for recipe group 10/19/2014. We liked it. Nice comfort food. The crunchy panko crumbs were a nice touch.

I thought this was pretty good! I used Tillamook cheddar and it was really good! Served with chicken wings. Recipe group recipe 10/19/2014

'Really don't like leaving a less-than-good review - especially with it being the first one. It's probably something I did, but it wasn't good. It looked good, but that's where it ended. The ...

Weekly go to meal for our family. I make it in individual ramekins so nobody complains about not getting their fair share.

Turned out awesome! I only used sharp cheddar cheese but will add in a combo of another cheese next time for the experience !

Delicious! Used butternut squash instead of the peas and it turned out great!

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