Baked Macaroni and Cheese







Cheese Toppping:


  1. Preheat oven to 350°.
  2. Grease a 3-quart deep baking dish; set aside.
  3. In a large saucepan bring water and 2 teaspoons salt to a boil.
  4. Add the elbow macaroni to the boiling water and cook as directed or until tender.
  5. Drain macaroni in a colander.
  6. Pour drained macaroni back into saucepan.
  7. In a small bowl mix together flour, thyme, paprika, salt and pepper; set aside.
  8. In a skillet, heat the butter on medium-low heat.
  9. Add onion to melted butter and sauté until soft and golden brown in color; about 5 minutes.
  10. Add the flour and spice mixture to the skillet and stir until blended.
  11. Whisk in milk and buttermilk. Stir on medium heat until sauce thickens; about 10 minutes.
  12. Remove from heat.
  13. Add 3½ cups shredded cheese to the thickened sauce and whisk in.
  14. Pour sauce over noodles and mix well.
  15. Transfer to the baking dish.
  16. Sprinkle with 1 cup grated cheddar cheese.
  17. Bake, uncovered for 30 minutes.
  18. Let stand for 5 minutes before serving.


Makes 10 side dish servings.

Categorized in