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Macaroni and Cheese


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  • Topping:
  • 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
  • 6 tbs butter
  • 2 cups Panko bread crumbs


Servings 12


Step 1

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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