Baked Macaroni & Cheddar
Recipe: #19437
June 04, 2015
Categories: Casseroles, Side Dishes, Cheese, Cheddar, Oven Bake, Vegetarian, Macaroni, Kosher Dairy, more
"Adapted from Prairie Home Cooking. This is the way my Mother used to make macaroni and cheese. The pasta measurement is the measurement for the dried pasta. I like this with cavatappi instead of elbows."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (150.2 g)
- Calories 323.9
- Total Fat - 15.7 g
- Saturated Fat - 9.6 g
- Cholesterol - 46 mg
- Sodium - 1057.4 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 0.9 g
- Sugars - 4 g
- Protein - 20.9 g
- Calcium - 589.5 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Bring water to a boil; cook macaroni to al dente stage according to package directions. Drain well.
Step 3
Melt butter in a saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes.
Step 4
Whisk in milk and continue cooking, stirring constantly, until sauce thickens, about 5 minutes.
Step 5
Stir in salt, pepper and paprika and remove from heat. Stir in 1/4 cup of the cheese.
Step 6
Spread half the macaroni over the bottom of a lightly greased 1 quart baking dish.
Step 7
Spread half the remaining cheese over the macaroni. Top with remaining macaroni.
Step 8
Pour sauce over the macaroni.
Step 9
Top with the remaining cheese.
Step 10
Bake until bubbly and lightly browned, about 20 minutes.
Step 11
Let rest 5 minutes before serving.
Tips
No special items needed.
2 Reviews
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