Cost per serving $0.57 view details
- 8 oz Elbow Macaroni
- 10 to 12 oz Grated Cheddar (mild to sharp, kids like mild)
- 3TB Butter
- 3TB Flour
- 3 cups milk (heated in the microwave)
- onion powder or 1/4 cup finely diced onion (my kids didn't like chunks of onion)
- kosher salt
- cracked black pepper
- 1 egg
- several Ritz crackers
- Preheat oven to 350 degrees.
- Cook the macaroni in salted, boiled water. Rinse and drain well. Don't overcook the mac since it has to bake in the oven for 45 minutes.
- Make the "sauce" for the mac & cheese: Melt the butter in a large pot (the one you used to cook the mac) and then add the flour, stirring constantly on low for 5 minutes (you now have a light roux). Whisk in the heated milk, onion powder or diced onion, paprika, salt and pepper to taste. Simmer for 10 minutes until it thickens (you now have a bechamel sauce, well except for the onion powder or diced onion and paprika...that's not very French).
- Beat the egg in a separate bowl and then add the egg to the sauce. (Be sure to temper the egg before adding it to the sauce by whisking small amounts of the hot sauce into the bowl that contains the whisked egg until the temperature of the egg has gradually increased. This will keep the egg from scrambling when you add it to the sauce.)
- Stir in the grated cheese, reserving 1/3 cup for topping.
- Fold in the cooked macaroni.
- Season to taste.
- Transfer to a casserole dish (I like rectangular shapes because you get more crispy edges.
- Top with the remaining cheese, crumbled Ritz crackers and a dusting of paprika.
- Bake until it is bubbling and the top is crisp and browned (about 45 minutes depending on your oven.
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|Amount Per Serving||%DV|
|Serving Size 186g|
|Recipe makes 8 servings|
|Calories from Fat 190||49%|
|Total Fat 21.6g||27%|
|Saturated Fat 13.01g||52%|
|Trans Fat 0.02g|
|Total Carbs 30.26g||8%|
|Dietary Fiber 1.2g||4%|