Jen's Baked Macaroni and Cheese

"I am very picky about mac n cheese - I won't touch that stuff in the box. I like it to be creamy, yet do not like the flavor of the "processed" cheese which makes it creamy. I played around with this quite a bit to get the right blend of creaminess and flavor, along with the topping I prefer on my mac n cheese."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°. Grease 2 quart casserole dish.
  • Cook macaroni al dente; drain.
  • Meanwhile, melt butter in a medium saucepan. Remove from heat; stir in flour, salt, pepper, mustard, paprika and onion until smooth. Gradually stir in milk.
  • Bring to a boil, strirring constantly. Reduce heat and simmer for 1 minute. Remove from heat; stir in Velveeta and 1 C cheddar until smooth.
  • Fold macaroni into cheese sauce and pour into casserole. Sprinkle with remaining cheddar.
  • For topping, melt butter and toss with bread crumbs to coat. Sprinkle mixture over macaroni. Bake 30-40 minutes until brown and bubbly. Let stand for 5 minutes before serving.

Questions & Replies

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  1. DebAnne35802
    Can the prepackaged shredded cheddar cheese be used or would freshly grated be best?
     
  2. janicebrown40
    What is velveeta
     
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Reviews

  1. PalatablePastime
    Wonderful! You know, I tasted the sauce before it went into the oven and I thought "Oh no! It tastes like too much mustard!" But in it went (what could I do at that point anyway?) As it baked, a wonderful smell began to fill the kitchen, and by the time it was done, the flavor of the mustard had mellowed to the point where it perfectly accented the cheese. I think this will be my "go to" recipe for mac and cheese! Definitely a keeper. Thank you.
     
  2. eas1978
    So delicious! Fortunately, I had almost everything on hand. I one and a halved everything except the cheddar and mustard, and it fit nicely in a 9x13. The first bite made my husband say, "Oh. You need to make this again." This is a tremendous recipe and very easy.
     
  3. Anonymous
    A great twist to traditional mac and cheese. It was the first time I made it and everyone loved it at the BBQ potluck I brought it to. I didn't have velveta cheese or paprika, but added crushed red cayenne peppers to give it that kick.
     
  4. evelynathens
    LOVED this mac and cheese - very creamy and deliciious. We don't have velveeta in Greece. I used processed cheddar cheese slices and also a hefty fistful of parmesan, simply because I love parmesan in everything pasta. A keeper for us.
     
  5. luvinmykids
    Loved this!! I did make a few changes... Didn't have dry mustard, so used a squirt of prepared mustard. Didn't have paprika. Didn't use the onion. Used only 1 cup of cheese - and that was plenty - and it was a mix of colby, mild cheddar and Monterey Jack. Also, didn't use bread crumbs - used crushed saltine crackers. My Velveeta was past date a little, but I still used it and it turned out great! Thanks for this recipe, this was the first time I have ever made homemade mac-n-cheese. (Way better than MIL's version, which is just cooking macaroni and melting cheese and milk over it after it cooks.)
     
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RECIPE SUBMITTED BY

I was born in Chicago, IL and have lived in the area all my life. I love to cook and plan meals and always have. As a child I would watch Julia Childs on TV every day (she came on right after Mr. Rogers) and I have been interested in cooking ever since. Now that I have a family I enjoy the quick and easy recipes just as much as the more intricate ones. I didn't mind putting in the extra time and effort when I only cooked recreationally. I still like to do that sometimes, but for the day-to-day chore of cooking (and sometimes it is a chore) I like the option of fast and simple. I enjoy trying new recipes and sharing favorites of mine. I have found that sometimes the most unlikely sounding ones turn out to be the best! I try to always review the recipes I try because I know how much I enjoy getting that feedback myself. Even when it is not necessarily positive because sometimes suggestions help me tweak things and make them better!
 
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