Baked Macaroni and Cheese
"An old comfort food favorite. I actually never add the onion, but this is the recipe as I originally got it. Tastes great with or without the cayenne and works well with different pastas, though I must admit, the wheels are my favorite for this recipe."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 1⁄2 cups wagon wheel macaroni
- 2 tablespoons butter
- 2 tablespoons onions, finely chopped
- 1⁄4 cup flour
- 2 1⁄4 cups milk, hot
- 1 tablespoon Dijon mustard
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese or 1 cup American cheese, shredded
- 1⁄4 cup breadcrumbs
- 1⁄4 cup parmesan cheese, grated
- 1 tablespoon butter, melted
- 1⁄8 teaspoon cayenne pepper (optional)
directions
- Preheat oven to 400°F Grease a 2 quart baking dish.
- Cook pasta according to package directions and drain.
- Heat butter in large sauce pan and add onion. Cook 1 minute until the onion is soft, then stir in flour until combined.
- Whisk in hot milk and cook over medium heat until thickened, then stir in mustard.
- Add cheeses to sauce and cook, stirring, until melted and smooth (add cayenne pepper if desired). Remove from heat.
- Add pasta to sauce and stir to coat. Pour into baking dish.
- Combine bread crumbs, parmesan cheese and melted butter and sprinkle on top of pasta.
- Bake until bubbly and browned about 30 minutes.
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Reviews
-
This was OK for us. For us it was a bit floury. I followed the recipe as written other then I didn't add the onions or the optional cayenne pepper. I did add regular black pepper. We also weren't crazy about the breadcrumbs on top. Made for Spring PAC 2010.
