Friday, July 30, 2010

Comfort Macaroni and Cheese

I received this delicious recipe from my dear cousin Liz, who honestly- is one of the most trustworthy mothers there is. I would only make a change as to add more varieties of cheese, to give the flavor a little more of a kick.


1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

(I halved this recipe for my family of three, and we STILL have plenty of leftovers..)


  1. So glad you liked it! Tell me what kind of cheese you use next time.

  2. I think I may try the Beehive Cheese "Full Moon Cheddar."

    It's is my FAVORITE.