Easy Macaroni and Cheese

This is a wonderful recipe for macaroni and cheese. I, however, have not made it with the topping. Please let me know if you use the topping and if you like it.

Ingredients:
1/2 lb. elbow macaroni
3 tbsp. butter
3 tbsp. flour
1 tbsp. powdered mustard
3 cups milk
1/2 cup chopped yellow onion
1 bay leaf
1/2 tsp. paprika
1 large egg
12 oz. sharp cheddar cheese, shredded
1 tsp. kosher salt
fresh black pepper

Topping:
3 tbsp. butter
1 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees.

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

While the pasta is cooking, in a seperate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf and paprika. Simmer for 10 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 mis 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.

Comments

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#1 Anonymous on 01/25/10 at 06:51 PM

I have made a version similar to this. It was actually a weight watchers recipe. It is soooo good, even with the topping! Love all the recipes. Keep up the good work!!

#2 lizzybegood on 01/25/10 at 07:26 PM

Thanks for the recipes. I definitely need to try a few out.

#3 Tasha Webster on 01/26/10 at 08:08 AM

Thank you for the words of encouragement.
#1- I would love to have the Weight Watchers recipe if you would like to share it. Especially if it is low-fat.

#4 Anonymous on 01/26/10 at 03:34 PM

12 oz uncooked macaroni, elbow-type
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Instructions

* Preheat oven to 350ºF.

* Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

* Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.

* Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.

* Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

* Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

**It is a little different, but very good!!

#5 Tasha Webster on 01/26/10 at 03:36 PM

Thank you for the recipe. It sounds wonderful!

#6 emeril on 01/27/10 at 11:43 AM

sounds great - the onions.

#7 Tasha Webster on 01/27/10 at 12:39 PM

Emeril- there you are! I have been waiting for you. I knew you wouldn't like the onions....but they are good in this. I'm sorry!

#8 emeril on 01/27/10 at 01:56 PM

sorry it took me so long hospitals and doctors

#9 Tasha Webster on 01/27/10 at 02:24 PM

I know sweetie. I have been praying for you. Hope everything is okay. Keep me posted.

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