Baked Macaroni and Cheese

6 Reviews
ADD YOUR REVIEW
William Meppem
Yield:
Makes 4 to 6 servings
September 2004
RECIPE BY MyRecipes

Dijon mustard, sharp Cheddar, and hot sauce are the three secret ingredients in this creamy baked macaroni and cheese that give the casserole an extra bite. Pair this comfort food with a side salad to round out the meal.

Prep: 15 minutes, Cook: 40 minutes

Ingredients

  • 1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 tablespoon whole-grain Dijon mustard
  • 1/4 to 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon hot sauce
  • 1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
  • 2 tablespoons grated Parmigiano-Reggiano (optional)
  • Toppings (optional):
  • 1/2 cup fresh breadcrumbs
  • 2 tablespoons butter, melted

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.

Step 3

Pour pasta mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.

Step 4

Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.

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Ratings & Reviews

LivingTheDream's Review

tankandsophie
November 15, 2008
This was extremely bland. The second time I tried it, I added more hot sauce, crushed red pepper, garlic salt and crisp bacon to add a bit of complexity. I know that I changed it from traditional mac and cheese, but no one liked the version I made following the recipe the first time. I definitely won't make it again.

cmm1415's Review

dpygrl01
April 20, 2014
This is one of my favorite mac and cheese recipes and I make it every time my family ask for it because it is now a staple on our home. I reduce the calories a little more by using 1% milk and reduced fat cheese. It still has the same great taste and they don't taste the difference.

dpygrl01's Review

Wine Not
January 03, 2013
Delicious!! I used evaporated milk and browned the top with cheddar cheese. It was very good!!

Lou Bear's Review

cmm1415
February 13, 2011
Finally, a keeper macaroni and cheese recipe. Actually, I cut the entire recipe in half but if the full recipe comes out as good as the half then try it!I took the advice of other commenters and added a little bit more cheese and hot sauce. So great! The fresh breadcrumbs really add some nice touch.

Wine Not's Review

LivingTheDream
October 18, 2009
Great mac and cheese recipe. Very comforting and satisfying. Tried it with the recommended wine pairing - Fantastic! That is a great Chardonnay and a real bargain.

tankandsophie's Review

Lou Bear
March 04, 2009
I love this recipe and have made it several times now. It's the perfect blend of cheesy and creamy. I don't think it is bland, it tastes like traditional macaroni and cheese. Sometimes I add a litlle more hot sauce but for the most part I don't change a thing.