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Ben F’s Baked Macaroni and Cheese, modified from the Food Network website


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Member since 2012

Serves 6-8 | Prep Time 20 | Cook Time 30

Ingredients

0.2268 kg (1/2 pound) elbow macaroni
15 ml (3) tablespoons) butter
15 ml (3) tablespoons) flour
5 ml (1 tablespoon) powdered mustard
240 ml (3 cups) milk
120 ml (1/2 cup) yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper


0.2268 kg (1/2 pound) elbow macaroni


15 ml (3) tablespoons) butter


15 ml (3) tablespoons) flour


5 ml (1 tablespoon) powdered mustard


240 ml (3 cups) milk


120 ml (1/2 cup) yellow onion, finely diced


1 bay leaf


1/2 teaspoon paprika


1 large egg


12 ounces sharp cheddar, shredded


1 teaspoon kosher salt


Fresh black pepper


Pairs Well With


Notes

I found this recipe on the foodnetwork website. The only pure substance is salt (NaCl). The whole mixture is a heterogeneous mixture and some other ingredients that are heterogeneous mixtures are the macaroni, powdered mustard, and the onion. The flour, butter, and milk, are some homogeneous mixtures in the recipe. A physical change is when the macaroni is boiling and another is cutting the cheese. A chemical change is when the top of the Macaroni and Cheese turns a flaky brown color and another is when the cow is making the milk in their body.

Submitted by: "Ben F"

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