Baked Macaroni and Cheese

Total Time:
1 hr 5 min
20 min
45 min

6 to 8 servings

  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • Topping:
  • 3 tablespoons butter
  • 1 cup panko bread crumbs

Preheat oven to 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, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper 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 five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

View All

Pairs Well With

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
4.1 2193
Comfort at last item not reviewed by moderator and published
I found the onion flavor to be much too strong. item not reviewed by moderator and published
Way too much onion. Grainy consistency. My 9 year old son would not eat this. item not reviewed by moderator and published
This is my favorite Mac N Cheese recipe. The mustard powder and onion add so much flavor. I sometimes use almond milk to cut back on the amount of dairy and it is fine. I try to get the onions as small as possible so that the macaroni and cheese purists will still eat it. item not reviewed by moderator and published
Soooo tasty!! I loved this dish. I'm not sure if I didn't cut the onions small enough or let them soften enough, for we found some tough ones mixed in with the pasta. Other than that, the dish was great. It really needs the full half hour (or more) in the's just hard to wait for it!! I made 1 addition - I added gouda for a bit more smoky flavor. item not reviewed by moderator and published
Alton is a little vague with his 12 ounces of cheese. To me that is 3/4 of a pound and not a cup and a half. That is pehaps why some people think the taste is not cheesy. I also find pre-grated cheese to be blander than if I grate it myself. item not reviewed by moderator and published
Has anyone made this the day before and then baked it right before dinner? I made this last year and it was great, just trying to save some time. item not reviewed by moderator and published
Not ever a fan of Mac and Cheese but -t-t I sure am now with this recipe, which I doubled. . So as not to mess it up-- I used a double boiler so I would not burn the milk.. I also went online to see how to render an egg ..since I needed a refresher course. I used 4 cups of shredded sharp cheese in a bag-- and used 2 cans of condensed milk plus 2 cups of skim. Just because I got lazy I put 'chopped' dry onion into the milk and also put a dash of Wistershire because people complained about it being bland..ground some black pepper into it. Oh My -- that cheese sauce almost didn't make it onto the macaroni it was so delicious. Panko crumbs with 2 T. of melted butter ---- it was a hit! I am a fan! item not reviewed by moderator and published
I expect mac-n-cheese to be cheesy, rich and flavorful. Unfortunately, none of those adjectives could describe the mac-n-cheese I made following this recipe. The cheese sauce was so bland and thin that I had to double the cheese amount and add more flour. Mind you, I was using EXTRA sharp cheddar cheese the whole time. I wonder if the people giving this recipe 5 stars have ever had true southern style mac-n-cheese. This recipe is FAR from that. If I were to use this recipe again (and I won't), I would cut the milk down to 2 maybe 2 1/2 cups and/or double the amount of cheese. Using extra sharp cheddar is a must. Otherwise, you end up with elbow macaroni covered in a thin yellow sauce that has a vague hint of cheddar cheese. item not reviewed by moderator and published
For me, my batch of mac n cheese tasted wayy to mustardy. I purchased the mac n cheese blend from the store it includes sharp cheddar and swiss. The package contained 16ozs of cheese. I used the entire bag. Is it bc i bought the mac n cheese blend that it tasted too mustardy and barely cheesy? It obviously says in the ingredients sharp ched so oops my bad. If I was to shred the cheese myself do I need a scale in order to calculate the 12ozs. I know 8ozs=1cup. Is this strictly for liquid? And does certain liquid have higher density level? I also do not have any bay leaves at my house nor ever used it in cooking. That may also add to the flavor imbalance? There was a confusion when I read "Stir in 3/4 of the cheese" Does this mean add in 3/4 cup of the cheese or to add 9ozs (3/4 of the total cheese) I ended up adding 3/4 cup or cheese to the sauce. Also should I be melting the cheese in to get an even consistency or leaving the pieces of the shredded cheese for burst of flavor. item not reviewed by moderator and published
That is quite obviously 3/4 lb of cheese.  Who exactly measures cheese by volume?? Same person who wants to know why the chicken stock isn't in kilograms?? item not reviewed by moderator and published
You definitely need very sharp cheddar for this. Alton mentioned in the aired episode to use English cheddar which is very sharp and also not to use pre-shredded stuff because the anti-caking agents will give a weird texture. item not reviewed by moderator and published
I will use 5 blend cheese and velveeta item not reviewed by moderator and published
Oh wow i will try this thanks. item not reviewed by moderator and published
When it says to stir in 3/4 of the cheese, it was to add 9oz. That is why your dish was so mustardy. There was not enough cheese in the sauce to dilute the mustard. The cheese should be melted because the sauce will evenly coat the noodles. For your question about how many oz in a cup... Cheddar 1 cup shredded= 4 oz (113g/3.99oz) 1 cup diced = 4.65 oz (132g) 1 cup melted = 8.6 oz (244g) source: USDA SR21 You can also figure that out by using the weight of the package and the serving size item not reviewed by moderator and published

This recipe is featured in:

Alton Brown's Thanksgiving Menu