Monday, July 16, 2012

Baked Macaroni & Cheese

I know what you're thinking. Mac and cheese? In the summer?! Well, I made this recipe for my little sister. She left for camp on Sunday, and we asked her what she wanted Saturday night as her last home cooked dinner before camp, and she said "That macaroni that you put in the oven." Last year she said pancakes. Go figure.

I didn't protest, though! I love macaroni and cheese. It tastes good any time of year. I've tried a few different macaroni recipes, and this one is definitely one of the best ones. I used panko bread crumbs instead of the regular kind, and it made a big difference! They got so crispy on the top of the macaroni...yum!

Baked Macaroni & Cheese
Adapted from Kirbie's Cravings
Serves 6
  • 2 cups uncooked elbow macaroni
  • 2 1/2 cups milk (I used skim...because that makes it healthy, right?)
  • 1 Tbsp. dijon mustard
  • 1 tsp. salt
  • 2 Tbsp. butter
  • 1/4 cup flour
  • 2 cups sharp cheddar cheese
  • 1/2 cup panko breadcrumbs
Preheat broiler to high.

Bring a large pot of water to a boil, and cook macaroni according to package directions, about 8 minutes.

Meanwhile, whisk together milk, Dijon mustard and salt. In a large saucepan over medium heat, melt butter. Once fully melted, whisk in flour. Let cook a few minutes, then slowly incorporate milk. Whisk constantly, until mixture comes to a boil and becomes thickened. Remove from heat, and stir in 1 1/2 cups of cheese.

Once pasta is cooked, drain (don't rinse) and add to sauce. Stir to coat, then pour into an 8 x 8 inch pan.  Sprinkle with remaining 1/2 cup of cheese, then top with breadcrumbs. Put under broiler until cheese melts, about 5 minutes.


  1. What's wrong with macaroni and cheese in the summer? This looks heavenly, I haven't had macaroni and cheese in such a long time!


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