Baked Macaroni and Cheese
Tracy Hardy
Such a delicious comfort food.
ingredients
- 1 box elbow macaroni
- 5 cups grated sharp Cheddar or Colby cheese
- 4 Tbsp butter
- 4 Tbsp flour
- 4 cups milk
- 1 medium onion, minced
- 2 bay leaves
- 1/2 tsp sweet paprika
- Topping:
- 2 Tbsp butter
- 1 cup fresh breadcrumbs
directions
- 1
Cook macaroni until just tender.
- 2
Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour and cook, whisking, for 3 minutes. Gradually whisk in milk. Stir in onion, bay leaves, and paprika. Simmer gently, stirring frequently, for 15 minutes. Remove from the heat and stir in 2/3 of the cheese. Season with salt and pepper.
- 3
Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese.
- 4
Melt 2 Tbsp butter over medium heat. Add fresh breadcrumbs and toss to coat. Sprinkle over the top of the macaroni. Bake until the breadcrumbs are lightly browned, about 30 minutes.
- 5
Let stand for 5 minutes before serving.
notes
I think Mom used to play around with Gruyere and Fontina cheese in this recipe too - it's a good one to experiment with.
Source: Cindy Rinaldi
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