Jen'S Baked Macaroni And Cheese
- 8 ounces elbow macaroni
- 1/4 cup flour
- 1/4 cup butter
- 3 cups milk
- 1 tablespoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 cup onion, finely chopped
- 1 1/2 cups sharp cheddar cheese, shredded
- 8 ounces Velveeta cheese, cubed
- Topping
- 2 tablespoons butter
- 1/2 cup breadcrumbs
- Preheat oven to 350u0b0. Grease 2 quart casserole dish.
- Cook macaroni al dente; drain.
- Meanwhile, melt butter in a medium saucepan. Remove from heat; stir in flour, salt, pepper, mustard, paprika and onion until smooth. Gradually stir in milk.
- Bring to a boil, strirring constantly. Reduce heat and simmer for 1 minute. Remove from heat; stir in Velveeta and 1 C cheddar until smooth.
- Fold macaroni into cheese sauce and pour into casserole. Sprinkle with remaining cheddar.
- For topping, melt butter and toss with bread crumbs to coat. Sprinkle mixture over macaroni. Bake 30-40 minutes until brown and bubbly. Let stand for 5 minutes before serving.
elbow macaroni, flour, butter, milk, mustard, salt, pepper, paprika, onion, cheddar cheese, velveeta cheese, topping, butter, breadcrumbs
Taken from www.food.com/recipe/jens-baked-macaroni-and-cheese-211795 (may not work)