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Nutrition Facts
Serving Size 1 (292g) Recipe makes 4 servings
Calories 706
Calories from Fat 309		(43%)
Amount Per Serving		%DV
	Total Fat 34.4g	52%
	Saturated Fat 20.7g	103%
	Monounsaturated Fat 9.2g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 97mg		32%
Sodium 1056mg		44%
Potassium 400mg		11%
Total Carbohydrate 69.4g		23%
	Dietary Fiber 3.2g	12%
	Sugars 9.8g
Protein 29.2g		58%
detailed view... how is this calculated?

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Baked Macaroni and Cheese

Recipe #215190 | 40 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Julie B's Hive
Mar 5, 2007

This is only one my family wants, a deliciously creamy cheese sauce with an old-fashioned bread cube topping. I triple the bread crumb topping as there never seems to be enough of that!

SERVES 4 -6 (change servings and units)

Ingredients

8 ounces elbow macaroni
1 small onion, chopped
2 tablespoons butter
1 tablespoon flour
1/4 teaspoon ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups whole milk
1/2 lb cheddar cheese, grated (reserve 1/3 cup for topping)
3/4 cup fresh breadcrumb
4 teaspoons butter, melted

Directions

1
Under cook elbows; oven baking will finish the cooking process.
2
In double boiler melt butter and add flour, mustard, salt and pepper.
3
Slowly stir in milk and cook until smooth and creamy. Add grated cheese and stir until cheese has melted and sauce is smooth.
4
Turn macaroni and finely chopped onion into casserole and pour cheese sauce over all. Toss well to coat. Top with rest of cheese.
5
Toss bread with melted butter and sprinkle over all.
6
Bake uncovered for 20 min @ 400°.

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Featured Reviews for This Recipe

From: Sonya01

On Aug 31, 2009

i will never make macaroni and cheese from a packet again. i used spiral pasta & pene as i didn't have elbow macaroni and it was really good. made for RECIPE SWAP #31 - August 2009.

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From: Michelle Berteig

On Jun 23, 2008

Very good. I used 1 lb. of processed cheese cut into small cubes, plus several handfuls of shredded cheddar cheese. I also used 2 T. of flour when making the roux. The texture of the finished dish tasted a little grainy to me, not smooth and creamy - but that may have been from the cheddar cheese. The flavor was excellent, though. Made for ZWT4.

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From: Jewelies

On Jan 2, 2008

Very nice, family friendly recipe that both my girls enjoyed. I wasn't sure when to add the onion so I zapped it for a couple of minutes in the microwave with a bit of butter and then added it when I stirred through the sauce. Next time I would probably use a bit more cheese.

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From: Marsha D.

On Mar 14, 2007

We loved this! Only changes I made was I added 1c of whipping cream and 1 cup of milk and I used some Monterey Jack Cheese and Cheddar Cheese and I also added a crushed chicken bouillon cube to the butter/flour and milk mixture. I also added alittle more black pepper. We like alot of black pepper I made my own bread crumbs using sour dough bread with seasoning salt. Delicious recipe! Thanks so much for sharing your family recipe!