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Baked Mac and Cheese




Source of Recipe


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List of Ingredients




1 quart water
1/2 teaspoon salt
1 pound uncooked elbow macaroni

5 tablespoons unsalted butter
1/4 cup flour
2 1/2 cups milk
1 teaspoon Dijon Mustard
2 tablespoons Worcestershire Sauce
3 cups grated Cheddar cheese, or any combination of sharp and mild
Salt and Pepper
1 tablespoon butter for greasing baking dish

1/2 cup bread crumbs, for the top
1/4 cup grated Parmesan cheese
Paprika, to top casserole


Recipe



Preheat the oven to 4000�F. Grease an 8-inch square baking pan.

In a large pot, bring the water and salt to a boil. Add the macaroni and cook for 7 minutes (until pasta is short of al dente as it will cook longer in the oven after assembled), stirring occasionally. Rinse in cool water and drain. Return the macaroni to the pot and stir in the butter until melted. Add 3 1/2 cups of the Cheddar cheese.

Melt the butter in a medium saucepan, over medium heat. Sprinkle with flour and whish to combine. Gradually add milk, stirring consistently until the the mixture is the texture of heavy cream. Add mustard and Worcestershire Sauce. Slowly add the grated cheese until melted. Season to taste and remove from heat.

Combine the cheese and the cooked macaroni. Pour into the prepared baking pan. Sprinkle top with breadcrumbs, cheese and dust with paprika. Bake, uncovered, for 25-30 minutes or until the cheese has melted and the casserole is warm throughout.

Makes 5 to 6 servings as a side dish.