Family Reunion Baked Macaroni and Cheese

READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb macaroni (your favorite, I used shells)
  • 6
    cups cheese (shredded, your choice, I used a combination of cheddar and colby)
  • 5
    cups milk (I used whole)
  • 8
    tablespoons butter
  • 1
    teaspoon salt
  • 2
    tablespoons dry mustard
  • 12
    cup flour
  • 12
    teaspoon black pepper
  • 14
    teaspoon paprika
  • 1
    egg (beaten)
  • 1
    cup breadcrumbs (I used panko)
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DIRECTIONS

  • Cook pasta, only al-dente. You will be cooking it in the oven, so you don't want to overcook it. Rinse with cool water and drain well. Return to pan with a little butter to prevent sticking and set aside.
  • Pre-heat oven to 375 degrees.
  • Melt 6 Tbs. butter over medium heat in large saucepan. Add flour, salt, black pepper, dry mustard, and paprika. Stir constantly for 3 minutes. Add milk, whisking constantly for 10 minutes, or until sauce thickens. Remove from heat.
  • Remove 1/4 cup of the sauce and slowly stir into your beaten egg to temper the egg. Add the egg mixture to the sauce.
  • Add 4 cups of the shredded cheese to the sauce, return pan to heat, stirring until cheese is melted. Pour sauce over pasta.
  • Pour 1/2 of the pasta into a 9 X 13 casserole dish, then sprinkle with 1/2 of the remaining shredded cheese. Repeat with the remaining pasta and cheese.
  • Melt 2 Tbs. butter and combine with your bread crumbs. Sprinkle on top of pasta.
  • Bake at 375 degrees for 30 minutes, or until top is bubbly and starting to brown.
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