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Jen's Baked Macaroni and Cheese

5.0(11)

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.

by JenniferK2·published 2007-02-16

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Cheese

Servings

6 serving(s)

Total time

Calories / serving

620 kcal

Ingredients (13)

serves

8 ounces elbow macaronimacaroni
1/4 cup flourflour
1/4 cup butterbutter
3 cups milkmilk
1 tablespoon dry mustardmustard
1 teaspoon saltsalt
1/4 teaspoon pepperpepper
1/2 teaspoon paprikapaprika
1/4 cup onion, finely choppedonion
1 1/2 cups sharp cheddar cheese, shredded
8 ounces Velveeta cheese, cubed
2 tablespoons butterbutter
1/2 cup breadcrumbsbreadcrumbs

Instructions (6 steps)

01Preheat oven to 350°. Grease 2 quart casserole dish.
02Cook macaroni al dente; drain.
03Meanwhile, melt butter in a medium saucepan. Remove from heat; stir in flour, salt, pepper, mustard, paprika and onion until smooth. Gradually stir in milk.
04

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.

05Fold macaroni into cheese sauce and pour into casserole. Sprinkle with remaining cheddar.

06For 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.

Nutrition (per serving)

Calories: 620 kcal
Protein: 25 g
Fat: 35 g
Saturated fat: 22 g
Carbs: 51 g
Fiber: 2 g
Sugar: 5 g
Sodium: 1353 mg
Cholesterol: 107 mg

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