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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


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

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving

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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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