Macaroni and Cheese Recipe

Name: Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pasta, such as wagon wheels, shells, macaroni, etc; salt; 3 tablespoons butter; 3 tablespoons flour; 1 tablespoon ground dry mustard; 3 cups milk; 1 cup chopped onion; 1 teaspoon smoked paprika; 1 large egg, lightly beaten; 8 ounces shredded monterey jack cheese; 8 ounces shredded sharp cheddar cheese

Servings: persons

1 lb pasta, such as wagon wheels, shells, macaroni, etc
salt
3 tablespoons butter
3 tablespoons flour
1 tablespoon ground dry mustard
3 cups milk
1 cup chopped onion
1 teaspoon smoked paprika
1 large egg, lightly beaten
8 ounces shredded monterey jack cheese
8 ounces shredded sharp cheddar cheese

1
Heat oven to 350.
2
Cook pasta until slightly soft, but still firm, drain and set aside.
3
Melt butter in large sauce pan, add flour and dry mustard and whisk until tan.
4
Reduce heat to medium, add milk, onion and paprika, stir constantly until just boiling and thickened, remove from heat, temper beaten egg and mix into sauce, stir in cheese, reserving 1/2 cup to top.
5
Pour into greased baking dish, top with reserved cheese.
6
Bake until golden and bubbly.

1171

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb pasta, such as wagon wheels, shells, macaroni, etc, salt, 3 tablespoons butter, 3 tablespoons flour, and more.

Yes, Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni and Cheese

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