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Baked Macaroni And Cheese

  • 20m Prep Time
  • 45m Cook Time
  • 1h 10mReady In

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  • Cuisine : American
  • Course : Side Dish

6 to 8 side-dish servings An especially good rendition of a timeless classic. The sauce can be made ahead and combined with the just-cooked macaroni before baking, or the entire casserole can be assembled a day in advance.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup milk
    • Salt and black or white pepper
    • Grated or ground nutmeg
    Sub-recipe steps
    1. Melt in a medium saucepan over medium-low heat: 2 tablespoons butter
    2. Whisk in until well blended and smooth, about 1 ½ minutes: 2 tablespoons all-purpose flour
    3. Remove the pan from the heat and slowly whisk in: 1 cup milk
    4. Return the pan to the heat and bring to a simmer, whisking constantly to prevent lumps. Continue to cook, whisking, until the sauce is smooth and hot and has thickened, 1 to 2 minutes. If you are using this sauce as is, season to taste with: Salt and black or white pepper; Grated or ground nutmeg
    5. Prepare White Sauce I, using 3 tablespoons butter, 3 tablespoons all-purpose flour, and 1 cup milk.
  • ½ medium onion, minced
  • 1 bay leaf
  • ¼ teaspoon sweet paprika
  • 2 cups grated sharp Cheddar or Colby (8 ounces)
  • Salt and black pepper
  • 2 cups elbow macaroni, small shells, or tubetti (8 ounces)
  • 1
    • 4 tablespoons (½ stick) butter, olive oil, or a combination
    • (1 or 2 garlic cloves, lightly smashed)
    • 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
    • ½ teaspoon salt
    Sub-recipe steps
    1. Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
    2. If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
    3. Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
    4. Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 2 cups White Sauce I
  • ½ medium onion, minced
  • 1 bay leaf
  • ¼ teaspoon sweet paprika
  • 2 cups grated sharp Cheddar or Colby (8 ounces)
  • Salt and black pepper
  • 2 cups elbow macaroni, small shells, or tubetti (8 ounces)
  • 1 ½ cup Browned or Buttered Bread Crumbs

Let's Cook

  1. Step 1.

    Preheat the oven to 350°F. Grease a deep 8- or 9-inch square baking dish. Prepare: 2 cups White Sauce I

  2. Step 2.

    Stir in: ½ medium onion, minced; 1 bay leaf; ¼ teaspoon sweet paprika

  3. Step 3.

    Simmer gently, stirring often, for 15 minutes. Have ready: 2 cups grated sharp Cheddar or Colby (8 ounces)

  4. Step 4.

    Remove the sauce from the heat, discard the bay leaf, and stir in two-thirds of the cheese. Reserve the rest. Season to taste with: Salt and black pepper

  5. Step 5.

    Meanwhile, cook in a large pot of boiling salted water until tender but firm: 2 cups elbow macaroni, small shells, or tubetti (8 ounces)

  6. Step 6.

    Drain the pasta and return it to the hot pot. Stir in the sauce. Pour the mixture into the prepared baking dish and sprinkle with the remaining cheese. Sprinkle over the top: ½ cup Browned or Buttered Bread Crumbs

  7. Step 7.

    Bake until the bread crumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.

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