My mom whipped up this recipe last night and it was so rich and SOOOO good! She got this recipe from the food network website but she did a lot of revisions to make it even that much better. You won't be disappointed if you decide to make this southern deliciousness, I promise!

Baked Macaroni and Cheese 

- 1/2 lb elbow macaroni
- 3 TB butter
- 3 TB flour
- 1 TB powdered mustard
- 2 cups milk
- 1 cup 1/2 and 1/2 cream
- 1/2 cup yellow onion finely diced
- 1/2 ts paprika
- 1 large egg
- 12 oz pre packaged grated 5 cheese italian cheese
- 1 cup shredded Colby/Monterey Jack cheese
- 1 ts kosher salt
- black pepper
TOPPING:
- 3 TB butter
- 1 cup panko bread crumbs

Directions:

- preheat oven at 350 degrees F

- in a large pot of boiling, salted water cook the pasta to al dente.

- while the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, and paprika. Simmer for ten minutes

- Temper (this means add a little of the hot mixture into the bowl with the egg and then add it back to the hot pot) in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2- quart casserole dish. Top with remaining cheese.

- Melt the butter in a saute pan and toss the bread crumbs to coat. top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for about 5 minutes before serving.

ENJOY!

Comment