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Crusty Baked Macaroni and Cheese
If you've never tried real oven baked macaroni, give this recipe a shot. You can adjust the Tabasco and mustard if you like things more or less spicy.
Ingredients
Serves: 12
- 300g macaroni
- 65g butter, divided
- 1 small onion, chopped
- 2 tablespoons plain flour
- 1 1/2 cups (375ml) milk
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 1 teaspoon yellow mustard
- 2 cups grated Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 cup grated Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 cup dry bread crumbs
Directions
Preparation:20min ›
Cook:55min ›
Ready in:1hour15min
- Preheat an oven to 180 degrees C. Grease a 20x30cm glass baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the macaroni and return to a boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.
- While the macaroni is boiling melt the remaining butter in a saucepan over medium heat. Stir in the onions and cook until the onions begin to soften, about 3 minutes. Stir in the flour and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes.
- Once thick and smooth stir in the salt, white pepper, Worcestershire sauce, Tabasco sauce, mustard, 2 cups of Cheddar cheese and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated.
- Scrape into the prepared baking dish and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
- Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.
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Reviews and Ratings
Global Ratings:
(59)
Reviews in English (44)
I love the Mac and Cheese recipes cooked in the oven. This recipe is a good balance between easy and tasty. - 26 Oct 2011
I made a recipe and a half of this. Instead of adding more elbow macaroni, I added some sauteed carrot, shredded zucchini, garlic and peppers which I cooked with the onion. (I'm all about sneaking in some veggies where I can. As long as it's covered in cheese, the kids will eat just about anything.) I tried the sauce after adding all the cheese and added about a cup or so more. I took LTH's recommends and used Crackerbarrel's 2% white cheddar, which I found on the cheap at Grocery Outlet. For the topping, I made my own bread crumbs out of day old bread and pulsed it in the blender until it was a fine crumb. Two pieces made just enough. Good sturdy recipe. I always add a little dijon and Frank's hot sauce to my homemade mac, so that is always a nice touch. This is a make again. EDITED: After baking for an hour, the flavors really melded well. I'm glad I made extra because we really ate the heck out of this (even my oldest son had two bowls!) and there's enough for leftovers for lunch tomorrow. It's earned it's last star. AND, it's even better the next day. I warmed it in the microwave and didn't have any issues with gloppy cheese or globs of noodles. - 07 Aug 2009 (Review from Allrecipes USA and Canada)
I admit it--I left out the onions! Just too big a departure for me I guess We liked this. I reduced the overall butter in this recipe to 2 tbsp, which I used to make the roux. It doesn't need the butter anywhere else (though naturally, it TASTES better if you use butter where indicated.) I added some pre-cooked bacon bits in with the topping, and sprayed the topping with Pam, but really it needed a little butter in the topping (and not in the other places!) to moisten the bread crumbs. I'll make this again, we really liked the blend of spices in this one. P.S. If you're having trouble with graininess, make sure you DO NOT BOIL THE CHEESE SAUCE. That creates the graininess. In fact you can turn the heat off at the point where you add the cheeses to melt them, the residual heat will do the job without any risk of boiling. Thanks for the recipe - 22 Oct 2009 (Review from Allrecipes USA and Canada)
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