Macaroni and Cheese

Macaroni and Cheese
Macaroni and Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    lb elbow macaroni

  • 6

    tbs butter

  • 6

    tbs flour

  • 2

    tbs dry mustard

  • 6

    cups whole milk

  • 2

    cup yellow onion, finely chopped

  • 2

    bay leaves

  • 1

    tsp paprika

  • 2

    large eggs

  • 12

    oz cheddar cheese (sharp, medium, or mild)

  • 12

    oz Monterey Jack cheese

  • 2

    tsp salt

  • Fresh black pepper

  • Topping:

  • 6

    tbs butter

  • 2

    cups Panko bread crumbs

Directions

1. In a large pot of boiling salted water, cook the pasta to al dente. 2. While pasta is cooking, in a separate large pot, melt the butter, Whisk in the flour and dry mustard and keep stirring until free of lumps (about 5 min). Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. 3. In a separate bowl, beat the eggs till mixed, then pour a little of the milk sauce in stirring the whole time to temper the eggs. Add the egg mixture back into the milk. Stir in 3/4 of the cheese, leaving some for topping later. 4. Season with salt and pepper. Fold the macaroni into the mix and pour into a 13x9" pan. Top with remaining cheese. 5. Melt the butter in a saute pan and add the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake at 350 degrees for 30 min. Remove from oven and rest for 5 minutes before serving.

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