Ingredients
- 4 tablespoons butter, plus more for baking dish
- 2 cups uncooked elbow macaroni
- 2 tablespoons minced onion
- 4 tablespoons all-purpose flour
- 1 teaspoon salt, plus more for seasoning
- 3/4 tablespoon dry mustard
- 1/4 teaspoon paprika
- 2 cups milk
- 3 cups shredded Cheddar, divided
- 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
- Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.
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By jazzi1226
elizabeth, NJ
on April 23, 2013
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I made this just like the recipe and it is so good, definitely a keeper recipe.
By GroveHarbour
Coral Gables
on April 14, 2013
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My family loves mac 'n cheese, so we've tried all the recipes, but this is the one we keep coming back to. A few tips: wet ingredients are measured by weight, but dry ingredients are measured by volume. So one cup of DRY macaroni is about 4 ounces. In other words, the "2 cups" called for in the recipe would be 8 ounces -- or a half pound box. That's why folks who are throwing in a whole pound -- a 16 oz. box -- might be getting a dry casserole. Also, blanching the tomatoes enhances their flavor. You can skip this step, and your dish still turns out perfectly fine -- but it definitely improves the flavor if you blanch the tomatoes first. PS - I think I already submitted this review under another name, but when I went back to edit it, I couldn't remember my user name & password. I sure hope my cooking is better than my memory!
By jwisnia
Santiago
on October 29, 2012
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I prepared this for a Southern Cookin' themed book club. I left out the dry mustard and used 2/3 (2 cups cheddar and 1/3 (1 cup gruyere cheese. It was a big hit!
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