- 6 cups water
- 1 ½ teaspoons salt
- 2 cups elbow macaroni
- 2 ¼ cups Sharp Cheddar or Colby Cheese, grated
- 2 tablespoons butter
- 2 tablespoons All-Purpose Flour
- 2 cups Whole or Skim Milk
- ½ medium onion, minced
- 1 bay leaf
- ¼ teaspoon sweet paprika
- salt and pepper, to taste
- 1 tablespoon butter
- ½ cup breadcrumbs
An especially good rendition of a timeless classic. The sauce can be made ahead and blended with just cooked noodles before baking, or the entire casserole can be assembled a day in advance.
ingredients
directions
1. Preheat the oven to 350° F. |
2. Grease a 1 1/2-quart deep baking dish. |
3. Bring to a rolling boil in a medium saucepan: water, salt Add and cook just until tender: macaroni Drain and remove to a large bowl. Have ready: grated cheese |
4. Melt in a large saucepan over medium-low heat: butter |
5. Whisk in and cook, whisking , for 3 minutes: All-Purpose Flour |
6. Gradually whisk in: whole or skim milk |
7. Stir in: medium onion, minced bay leaf sweet paprika |
8. Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in two-thirds of the cheese. Season with: salt and ground black pepper to taste |
9. Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese. Melt in a small skillet over medium heat: butter |
10. Add and toss to coat: fresh breadcrumbs |
11. Sprinkle over the top of the macaroni. Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving. |
