This Creamy Baked Mac and Cheese has become a staple though in our little home, especially because it makes a TON of left over for us. We usually eat it a couple times for dinner, and I have a few lunches, too. What I love the most is that it is a such a great base for experimenting with other ingredients. Sometimes I include bacon, green onions, or shredded chicken to name just a few.
This is also a really great recipe to make for a party or to bring to someone’s house for an illness or bereavement period. I have none people to freeze it as well and have it come out delicious, though I have never done this myself. If you decide to give it a try, I would freeze in the desired portions because refreezing multiple times will probably try out the pasta.
- 4 cups uncooked elbow macaroni
- 1 onion - chopped
- 3/4 cup butter
- 6 tbsp all purpose flour
- 4.5 cups of milk I use skim
- 4 cups sharp cheddar cheese shredded
- 1 tsp ground mustard
- 1.5 tsp salt
- 1/4 tsp pepper I usually add more because we are big pepper people
- 3/4 cup of Italian bread crumbs
- **Bacon pancetta, green onions, chicken, etc all make good additions! The picture below shows bacon.**
Preheat over to 350
Cook pasta per directions and drain the water
In a stock pot, saute the onion with 1/2 cup of butter
Add the flour and whisk until blended (make sure the butter hasn't completely evaporated)
Gradually add the milk while still stirring
Bring the mixture to a boil. Continue stirring to avoid any burning. The mixture should thicken slightly.
Stir in the cheese, mustard, salt and pepper until smooth. I usually pour the first half of the cheese, stir well, and then pour the rest.
Add the cooked/drained pasta into the sauce and stir well until all the pasta is coated
Transfer the pasta into a greased 9x13 baking dish
Sprinkle the bread crumbs evenly over the top of the dish. If desired, you could toss the breadcrumbs with some butter before adding to the top.
Bake uncovered at 350 degrees F for 30-35 minutes.
Do you have a favorite added ingredient for Mac and Cheese?