Baked Mac and Cheese
Ingredients
The pasta
The topping
-
2–3
slices
white bread, toasted
-
7
tablespoons
butter, divided
The sauce
-
2
tablespoons
flour
-
1
12-ounce can
evaporated milk
-
½
cup
whole milk
-
1
teaspoon
ground mustard
-
1½
pounds
cheddar cheese, grated
-
8
ounces
American, Gruyere, or any other smooth melting cheese, grated or cut into chunks
-
2
eggs
beaten
Instructions
- Preheat the oven to 375°F and soak the macaroni in hot water with salt for 30 minutes.
- Melt 2 tablespoons of butter and pulse the toasted bread in a food processor, mixing in the butter to create breadcrumbs.
- In a saucepan, melt the remaining butter, add flour, and cook until golden. Gradually whisk in evaporated milk and whole milk to create a smooth sauce, then stir in mustard and simmer. Remove from heat and add the cheeses until melted.
- Whisk a cup of the cheese sauce with the beaten eggs, then mix it back into the sauce. Combine with drained macaroni and pour into a greased baking dish.
- Top with breadcrumbs, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes until the breadcrumbs are toasted.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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