Baked Macaroni and Cheese

Baked Macaroni and Cheese

From the back of the Market Pantry Elbows Noodles

makes 4 main dish servings; Prep Time:  25 Minutes;  Total Time:  55 Minutes

1 ¾ cup elbow noodles
¼ + 1 tbsp. butter, divided
3 tbsp. flour
1 tsp dry mustard
1 tsp salt
2 ½ cups milk
8 oz shredded Cheddar Monterey Jack cheese blend (about 2 cups)
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese


1.  Heat over to 375º.  Spray 1 ½ quart or 2 quart casserole dish with cooking spray.  Cook pasta according to directions; drain.

2.  In saucepan over medium heat melt ¼ cup butter; whisk in flour, mustard and salt.  Gradually whisk in milk.  Cook and stir until mixture thickens and begins to bubble.  Remove from heat.  Add shredded cheese; stir until melted.

3.  Combine sauce with macaroni in casserole.  In small bowl, melt remaining 1 tablespoon butter.  Combine with breadcrumbs and Parmesan cheese.  Sprinkle over top of macaroni.

4.  Bake 20 minutes or until crumb mixture is golden brown and edges are bubbly.  Let stand 10 minutes before serving.

**can also use American cheese from deli.

SURVEY SAYS:  Finally a homemade mac-n-cheese recipe that is a keeper!  Would definitely make more of the topping next time, though.