Homemade Mac & Cheese Casserole

Macaroni and cheese is a creamy, mild dish, typically prepared in minutes from a package of powdered cheese and pasta. However, homemade macaroni-and-cheese casserole adds an entire dimension of texture with the crunchy topping. Make your mac and cheese from scratch and you have complete creative control over the ingredients. Use whole wheat macaroni noodles for a healthy whole-grain dish or, for children, select pasta shaped like wheels. Choose reduced-fat or vegan cheeses for diners with particular diets.

Things You'll Need

  • 1/2 lb. uncooked elbow macaroni
  • Large pot
  • 1 gallon cold water
  • Pinch of salt
  • Wooden spoon
  • Colander
  • Medium saucepan
  • Whisk
  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 1 tbsp. powdered mustard
  • 3 cups milk
  • 1/2 cup finely diced onion, preferably yellow
  • 1 bay leaf
  • 1/2 tsp. paprika or powdered red pepper
  • 1 egg
  • small bowl
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Provolone cheese
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 tsp. salt
  • Black pepper to taste
  • Spray oil
  • 9-by-13-inch or 8-by-8-inch glass baking dish
  • Small saucepan
  • 3 tbsp. melted butter
  • 1 cup bread crumbs

Instructions

  1. Fill the large pot with cold water and a pinch of salt. Bring to a rapid boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook packaged pasta according to directions, for approximately seven to nine minutes or until al dente. Boil fresh pasta for two to three minutes, or until al dente. Drain pasta in a colander and set it aside.

  2. Preheat your oven to 350 degrees F and spray oil on the inside bottom and sides of your baking dish. Melt 3 tbsp. butter in a medium saucepan over medium heat. Add flour and dry mustard into the melted butter and whisk for five minutes, or until the sauce is smooth and thickened.

  3. Pour milk slowly into the mixture, whisking continuously. Stir in onion and paprika, add bay leaf and simmer for 10 minutes. Remove the bay leaf before continuing. Lightly beat the egg in the small bowl, and slowly add it to the heated mixture after tempering a small amount into the hot liquid.

  4. Sprinkle in 3/4 cup of each of the shredded cheeses into the hot mixture. Whisk gently to melt the cheeses. Stir in 1 tsp. salt, pepper to taste and pasta. Pour into a casserole dish.

  5. Melt 3 tbsp. butter in small saucepan over medium heat. Add breadcrumbs to the melted butter and toast until golden brown. Sprinkle the remaining quarter of each type of cheese over the casserole and top with the toasted bread crumbs. Bake until the cheese melts over the top and the casserole is bubbling around the sides -- or approximately 20 to 30 minutes depending on the size of the casserole dish.

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