Kim’s Simple Recipes

Baked Macaroni and Cheese

I love when I can make something that I know my kids are going to want seconds!  There are so many variation to this ever simple dish.  I sometimes follow this recipe and sometimes I switch the cheeses around with ones like Guyre or pepper jack.  I also swap the bread crumbs for Panko, a Japanese bread crumb.

1 8 ounce box of elbow macaroni

4 Tablespoons of flour

4 Tablespoons of butter

2 Tablespoons ground mustard

3 cups of milk

1 onion fine dice

1 bay leaf                                                                                      

1 teaspoon paprika

12 ounces shredded sharp cheddar

10 ounces shredded Monterey jack

1 pound bacon cooked and crumbled- optional

Topping

1-2 cups fresh bread crumbs

3 Tablespoons butter

Melt butter and toss bread crumbs till coated.

Cook Macaroni according to package.  Preheat oven to 350°.  Melt butter in skillet and add onion, sauté for about 5 minutes over med high heat.  Whisk in flour and mustard and stir about 5 minutes till lump free.  Add milk, bay leaf and paprika, stirring constantly simmer about 10 – 15 minutes.  Remove bay leaf.  At this point you may add 1 pound of crumbled bacon if desired.  Layer a 9×13 dish with the sauce, macaroni and both cheeses.  Repeat layers ending with the sauce and topping off with the bread crumbs.  Bake for 30 minutes.