Home Style Seasoned Mac & Cheese
photo by Chef shapeweaver
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄4 cups elbow macaroni
- 3 tablespoons margarine or 3 tablespoons butter
- 1⁄8 th. cup finely chopped sweet onion, can use same amount of green onion if desired
- 3 tablespoons all-purpose flour
- 1 1⁄2 - 2 cups milk
- 1 teaspoon ground mustard, can use prepared mustard instead
- 1⁄2 teaspoon cayenne pepper
- 3⁄4 teaspoon smoked paprika
- 1⁄2 teaspoon salt, add more if desired
- 1⁄2 teaspoon pepper, add more if desired
- 6 ounces shredded colby-monterey jack cheese, divided
directions
- Cook pasta according to package directions and set aside.
- Over medium heat, in a medium size saucepan melt margarine and add onions.
- Cook onions until softened.
- Add flour and cook until lightly browned.
- Turn heat to low and add milk a little at a time, stir until desired thickness is reached. ( You might need a little more milk, it all depends on how thick you want it. ).
- Remove sauce from heat and add 4 1/2 ounces of cheese, a little at a time or it might turn out " STRINGY ".
- Add seasonings to sauce and mix well.
- Add cooked pasta to seasoned sauce and stir until pasta is well coated.
- Pour pasta/sauce into an 11 x 7 inch pan that has been prepared with cooking spray.
- Sprinkle with remaining cheese, and sprinkle additional paprika if desired.
- Bake at 350 degrees for 35 minutes or until top is golden brown.
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Reviews
-
I made a poorman's version of this because I didn't have all of the ingredients: no cayenne so chili instead, no onion, no extra cheese, kraft Mac & cheese made in the microwave with water and no homemade sauce. Despite all of that, it was delicious. I was extremely cautious with the mustard at first, leaving it out for my first bite and adding a little bit to my second one. It balanced the flavors in such an amazing way. I can't even explain how after adding the mustard, my Mac & cheese felt like it was missing something I never realized in the first bite. Will definitely make this again and probably will add sausage next time
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)