Baked Macaroni and Cheese

Julie B's Hive's Note:

This is only one my family wants, a deliciously creamy cheese sauce with an old-fashioned bread cube topping. I triple the bread crumb topping as there never seems to be enough of that!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 8 ounces elbow macaroni
• 1 small onion , chopped
• 2 tablespoons butter
• 1 tablespoon flour
• ¼ teaspoon ground mustard
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2 cups whole milk
• ½ lb cheddar cheese , grated (reserve 1/3 cup for topping)
• ¾ cup fresh breadcrumb
• 4 teaspoons butter , melted

Directions:

1. Under cook elbows; oven baking will finish the cooking process.
2. In double boiler melt butter and add flour, mustard, salt and pepper.
3. Slowly stir in milk and cook until smooth and creamy. Add grated cheese and stir until cheese has melted and sauce is smooth.
4. Turn macaroni and finely chopped onion into casserole and pour cheese sauce over all. Toss well to coat. Top with rest of cheese.
5. Toss bread with melted butter and sprinkle over all.
6. Bake uncovered for 20 min @ 400°.

Reviews

[Maggie, Cooking]

Simple, delicious, creamy, cheesy and awesome. Thanks so much for sharing!

[Sonya01]

i will never make macaroni and cheese from a packet again. i used spiral pasta & pene as i didn't have elbow macaroni and it was really good. made for RECIPE SWAP #31 - August 2009.

[Michelle Berteig]

Very good. I used 1 lb. of processed cheese cut into small cubes, plus several handfuls of shredded cheddar cheese. I also used 2 T. of flour when making the roux. The texture of the finished dish tasted a little grainy to me, not smooth and creamy - but that may have been from the cheddar cheese. The flavor was excellent, though. Made for ZWT4.