Ultimate Baked Macaroni and Cheese
- 2- 1/2 cups Dry Macaroni Noodles
- 3 Tablespoons Butter
- 1/2 cups Diced Onion
- 1 clove Garlic, Pressed Or Minced
- 4 Tablespoons Flour
- 4 cups Milk
- 2 teaspoons Dijion Mustard
- 1 teaspoon Pepper Or To Taste
- 1 teaspoon Smoked Paprika (optional)
- 8 ounces, weight Sharp Cheddar, Grated
- 4 ounces, weight Medium Cheddar, Grated
- 1 cup Panko Bread Crumbs
- 2 Tablespoons Butter
- Preheat oven to 350 F. Grease an 8 x 11 casserole dish with butter.
- Set aside.
- Cook macaroni according to package instructions for al dente.
- Place 3 tablespoons of butter in a large saute pan over medium heat.
- Add onion and saute until golden brown and caramelized.
- Add garlic and stir it around for another minute.
- Add flour and stir, cooking the flour for about 30 seconds and making sure not to burn it.
- Slowly add milk 1/4 cup at a time; about 30 seconds between additions.
- Stir well and cook until flour mixture has absorbed all of the milk.
- Bring the mixture to a simmer and add mustard, pepper and smoked paprika.
- Then lower heat to low and cook until thickened, about 3 minutes.
- Add cheese, reserving 1 cup of cheese for the top of the casserole.
- Add the cooked and drained macaroni and stir well to cover all the nooks and crannies of the macaroni.
- Place the mixture into the greased casserole dish and cover with remaining cheese.
- For the topping: Melt the 2 tablespoons butter in the microwave.
- Then add the panko bread crumbs and mix until evenly coated.
- Spread evenly over the top of the macaroni and cheese.
- Bake for 35-40 minutes until bubbly and golden brown.
macaroni noodles, butter, onion, clove garlic, flour, milk, dijion, pepper, paprika, cheddar, cheddar, bread crumbs, butter
Taken from tastykitchen.com/recipes/main-courses/ultimate-baked-macaroni-and-cheese/ (may not work)