I didn't protest, though! I love macaroni and cheese. It tastes good any time of year. I've tried a few different macaroni recipes, and this one is definitely one of the best ones. I used panko bread crumbs instead of the regular kind, and it made a big difference! They got so crispy on the top of the macaroni...yum!
Baked Macaroni & Cheese
Adapted from Kirbie's Cravings
- 2 cups uncooked elbow macaroni
- 2 1/2 cups milk (I used skim...because that makes it healthy, right?)
- 1 Tbsp. dijon mustard
- 1 tsp. salt
- 2 Tbsp. butter
- 1/4 cup flour
- 2 cups sharp cheddar cheese
- 1/2 cup panko breadcrumbs
Preheat broiler to high.
Bring a large pot of water to a boil, and cook macaroni according to package directions, about 8 minutes.
Meanwhile, whisk together milk, Dijon mustard and salt. In a large saucepan over medium heat, melt butter. Once fully melted, whisk in flour. Let cook a few minutes, then slowly incorporate milk. Whisk constantly, until mixture comes to a boil and becomes thickened. Remove from heat, and stir in 1 1/2 cups of cheese.
Once pasta is cooked, drain (don't rinse) and add to sauce. Stir to coat, then pour into an 8 x 8 inch pan. Sprinkle with remaining 1/2 cup of cheese, then top with breadcrumbs. Put under broiler until cheese melts, about 5 minutes.