Total Time
40mins
Prep 20 mins
Cook 20 mins

Crispy, crunchy, golden brown on top…moist, creamy and luscious inside. This is the perfect comfort food.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F/200°C
  2. Prepare macaroni as directed on the package.
  3. Drain well, rinse and set aside.
  4. Place 2 TBS butter and the onion in a small saucepan .
  5. Cook over medium heat until tender, but not browned.
  6. Stir in the flour, salt, mustard and pepper.
  7. Cook 1 minute.
  8. Slowly stir in the milk and cook, stirring until smooth.
  9. Mix the cheeses together.
  10. Add about ¾ of the cheese, stirring until the cheese is melted.
  11. Taste and adjust seasonings as desired.
  12. Put the cooked macaroni into a greased 1 ½ litre casserole.
  13. Pour the cheese sauce over, tossing with a fork to coat all the macaroni.
  14. Top with the rest of the cheese.
  15. Melt the remaining 1 1/2 tablespoons of butter and mix together with the bread crumbs.
  16. Sprinkle evenly over the cheese.
  17. Bake, uncovered, 20 minutes, until lightly browned and bubbly.
Most Helpful

5 5

Very tasty mac 'n cheese! I used an English white sharp cheddar with the emmenthaler. Creamy and delicious. I am not overly fond of breaded topping on mac 'n cheese, so will leave that off next time and maybe top it with more parmesan. Made for Spring 2012 PAC game.

3 5

This was a simple mac and cheese dish that had a very nice presentation. For our tastes, I think the emmenthaler seemed a little over powering, but the dish as a whole was very moist and creamy as described. I would make this again, but probably not with the swiss cheese. Thanks Queen for the chance to try another version of a down-home classic.

5 5

This dish was unbelievable i loved it so much i made another one and ate the whole thing too. Anyone reading this should try it.