Classic Mac and Cheese - Stefanie S. - LEU
Why I Love This Recipe
This is my mom’s go-to recipe for macaroni and cheese. I recently made it for the 4th of July, and it was the first thing to go! Plus, it’s super easy to make, and you can easily double it for a larger group.
Ingredients You'll Need
8 oz (1/2 package) corkscrew (cellentani) or elbow pasta
¼ cup butter or margarine
3 Tbsp all-purpose flour
1/8 tsp salt
1/8 tsp dry mustard
1/8 tsp black pepper
2 cups milk
2 cups shredded sharp cheddar cheese
2 Tbsp grated yellow onion (including juices)
¼ cup Panko breadcrumbs
½ tsp paprika
Preheat oven to 350F.
Cook pasta for half the package instructions time (between 4-5 minutes).
In medium saucepan, melt butter. Stir in flour, mustard, salt, and pepper.
Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly.
Cook over medium heat until mixture boils, stirring constantly. (Be patient – this step can take a while.)
Turn heat to low and simmer 1 minute, stirring constantly.
Gradually mix in cheese and stir until cheese is melted.
Stir in grated onion.
Add pasta and mix gently. Pour into 2-qt casserole dish.
Sprinkle breadcrumbs and paprika on top. Bake uncovered for 25 minutes.