Baked Macaroni and Cheese
A classic baked macaroni and cheese with a creamy cheddar sauce and crispy panko topping. Perfect as a comforting main or side dish.
Ingredients
- 227 g elbow macaroni
- 44.4 ml butter
- 44.4 ml flour
- 14.8 ml powdered mustard
- 710 ml milk
- 118 ml yellow onion finely diced
- 1 bay leaf
- 2.46 ml paprika
- 1 large egg
- 340 g sharp cheddar shredded
- 4.93 ml kosher salt
- Fresh black pepper
- 44.4 ml butter
- 237 ml panko bread crumbs
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 165 mg
- Iron: 0.75 mg
- Magnesium: 26.2 mg
- Phosphorus: 159 mg
- Potassium: 223 mg
- Zinc: 0.91 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 227 g elbow macaroni
- 44.4 ml butter
- 44.4 ml flour
- 14.8 ml powdered mustard
- 710 ml milk
- 1 bay leaf
- 2.46 ml paprika
- 1 large egg
- 4.93 ml kosher salt
- Fresh black pepper
- 44.4 ml butter
- 237 ml panko bread crumbs
Prepare
- 118 ml yellow onion, finely diced
- Shred 340 g sharp cheddar
Let's Cook
-
Step 1.
Preheat the oven to 350°F. Bring a large pot of salted water to a boil.
-
Step 2.
Add the elbow macaroni to the boiling water and cook until al dente according to package directions. While the pasta cooks, start the cheese sauce.
-
Step 3.
In a separate pot, melt 3 tablespoons of butter over medium heat. Whisk in the flour and powdered mustard, and cook, stirring constantly, for about 5 minutes until the mixture is smooth and free of lumps.
-
Step 4.
Gradually whisk in the milk, then add the finely diced onion, bay leaf, and paprika. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
-
Step 5.
Remove the bay leaf from the sauce. In a small bowl, beat the egg. Slowly ladle about 1/2 cup of the hot sauce into the egg while whisking constantly to temper it, then whisk the egg mixture back into the pot.
-
Step 6.
Stir in 3/4 of the shredded cheddar cheese (about 9 ounces) until melted and smooth. Season with 1 teaspoon kosher salt and a few grinds of fresh black pepper.
-
Step 7.
Drain the cooked macaroni and fold it into the cheese sauce until evenly coated. Transfer the mixture to a 2-quart casserole dish and spread evenly. Sprinkle the remaining cheese over the top.
-
Step 8.
In a small sauté pan, melt 3 tablespoons of butter over medium heat. Add the panko bread crumbs and toss to coat evenly with the butter. Sprinkle the buttered bread crumbs over the macaroni and cheese.
-
Step 9.
Bake the casserole for 30 minutes, until bubbly and golden brown on top. Remove from the oven and let rest for 5 minutes before serving.