Baked Macaroni and Cheese
Hope everyone had a great Thanksgiving weekend. I am definitely ready for the sights and sounds of the holiday season. I have many delicious recipes to share with you coming up throughout the month. Cookies galore and some parties that I am hosting, I can’t wait to try some old and new recipes.
After a wonderful Thanksgiving weekend, I was craving something light and simple, but my dear husband was craving this rich mac & cheese. I gave in and whipped up some turkey burgers for the main dish. This mac and cheese have just the right amount of richness to it. It is definitely gooey and delicious! Another nice part is that you most likely have all of the ingredients in your pantry already. This dish would make a hearty side or serve it as a main dish.
Baked Macaroni and Cheese
Ingredients:
- 1/2 lb. elbow macaroni
- 3 tbsp. butter
- 1 tbsp. flour
- 1 tbsp. powdered mustard
- 3 c. milk
- 1/2 c. yellow onion, diced
- 1 bay leaf
- 1/2 tsp. paprika
- 1 large egg
- 12 oz. cheddar, shredded
- 1 tsp. salt
- pepper to taste
- panko breadcrumbs
Directions:
Preheat oven to 350 degrees. In a large pot of boiling water, cook the pasta to al dente.
While pasta is cooking, in a separate pot, melt the butter. Whisk in the flour, then mustard, keep it moving to avoid lumps.
Stir in milk, onion, bay leaf, and paprika. Simmer for ten minutes.
Remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt & pepper.
Fold the macaroni into the mix and pour into the casserole dish.
Top with remaining cheese. Sprinkle with panko bread crumbs.
Bake for 30 minutes.
