Baked Macaroni and Cheese
This baked macaroni and cheese has a breadcrumb topping and pasta baked in a creamy cheese sauce.
Ingredients
- 2 cups cavatappi pasta, or elbow macaroni
- 2-1/2 cups 2% milk
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 pinch cayenne pepper
- 2 cups grated light cheddar cheese
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup seasoned breadcrumbs, my addition
Instructions
- Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, until al dente, 10 to 12 minutes.
- Meanwhile, position rack on top shelf in oven and preheat broiler to high. In a medium-size bowl, whisk milk with Dijon, salt and cayenne. Melt butter in a large saucepan set over medium heat. Whisk in flour. Mixture will be dry and very lumpy. Gradually add milk mixture, a little at a time, whisking constantly between additions to beat out any lumps. Stir often until mixture comes to a boil, 3 to 6 minutes. Remove pan from heat and gradually stir in 1-1/2 cups cheese. Continue stirring until melted.
- When macaroni is cooked, drain well. Do not rinse. Stir into cheese sauce. Mixture will be very creamy and saucy.
- Pour into an 8-inch baking dish. Place on a rimmed baking sheet. Sprinkle with remaining 1/2 cup cheese and then sprinkle breadcrumbs. Broil on top rack of preheated oven until cheese melts, about 5 minutes.
Notes
Recipe sourse: Mama Sparkles' sister
Serving: 0.25of recipe, Calories: 591kcal, Carbohydrates: 59g, Protein: 26g, Fat: 27g, Saturated Fat: 16g, Sodium: 1207mg, Fiber: 2g, Sugar: 5g, NET CARBS: 57
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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