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Baked Mac and Cheese- Classic comfort food! Cheesy pasta topped with a crunchy breadcrumb topping and then, it's all baked up in the oven. 

In my 23 years of parenting, I can't tell you how many boxes of macaroni and cheese we have eaten in my house.  The good ole' blue box in different brands, pasta shapes and cheese varieties.  We love the stuff.

However, growing up, we never had boxed mac and cheese.  I mean, like, never. My mom was not a fan. She always would make it homemade.  Whether it was the stove top version or a baked version. Always, homemade.

I do love this baked version. It is really easy to make and tastes amazing. Plus, it only feeds about 4 people.  You see, not all my kids can break from the blue box. 😐   So, this works out perfectly!

Ingredients Needed

• Elbow macaroni
• Butter
• Flour
• Dijon mustard
• Milk
• Bread crumbs
• Cheddar cheese + Grated Parmesan cheese
• Dried Spices: salt, pepper, onion powder, garlic powder, parsley and paprika

• Pin it for Later

Can I Use Another Type of Pasta?

• Of course!  Stick with something similar in size to the elbow macaroni.  For example, penne or rotini will also work.
• Gluten Free:  Yes, you can use gluten free pasta for this recipe.  You will still need to prepare the pasta beforehand, so, be sure to follow the instructions on the box when you are making it. 

How Many Does This Feed?

As stated above, it serves about 4 adults.  If you wish, you can double this recipe to feed more people.

Storage

• Keep any leftovers in a covered container in the refrigerator. It is best eaten within a week.
• Freezing:  You can freeze this dish.  Simply prepare it and let it cool.  Then, cover with freezer safe foil or cover.  It will be good for several months.  When you are ready, let it defrost to room temperature, then, bake as noted in the recipe. 

linking up and weekend potluck

Baked Mac and Cheese

By Erin | Category: Dinner, Pasta (American)

Prep Time:
35 mins

Cook Time:
13 mins

Total Time:
1 hr 18 mins

Yield:
4 servings

Ingredients

• 1 cup, dry elbow macaroni
• 3 TBSP butter
• 2 TBSP flour
• 1 1/2 cups milk
• 2 tsp Dijon mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• salt/pepper, to taste preference
• 1 1/4 cup shredded cheddar cheese
• 2/3 cup bread crumbs
• 1 TBSP grated Parmesan cheese
• 1 tsp dried parsley
• 1 TBSP butter, melted

Instructions

1. Preheat oven to 425 degrees. Grease an 8 x 8 baking dish.
2. Prepare elbow macaroni as directed on package. Drain and set aside. Then, prepare the breadcrumb topping and set that aside.
3. In a saucepan over medium heat, melt butter. Add in flour and whisk to combine. Cook them together for about a minute.
4. Whisk in milk, mustard and dried spices. Increase the heat slightly and while continually whisking, let the mixture thicken. This should take 2-3 minutes. Keep a close eye on it! It can burn quickly.
5. Once the mixture is thick, remove from heat and stir in cheese. Stir until it's smooth and the cheese is fully melted.
6. Combine the cooked pasta with the cheese sauce, coating completely. Then, spread it into your prepared baking dish. Top with bread crumb topping.
7. Bake for 13-15 minutes or until it's golden brown and bubbly.

Nutrition Facts (Per Serving): Calories: 528 Fat: 28g Carbs: 49g Protein: 19g Sodium: 590mg