Macaroni and Cheese

Ingredients

For the macaroni:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 ½ cups whole milk
• ½ medium onion, minced
• 1 bay leaf
• ¼ teaspoon sweet paprika
• ⅛ teaspoon cayenne pepper
• Freshly ground white pepper to taste
• 1 ¼ cups Colby cheese, grated
• 1 cup sharp Cheddar cheese, grated
• Salt and freshly ground black pepper to taste
• ½ pound elbow macaroni, cooked until soft and drained

For the topping:

• 1 tablespoon salted butter
• ½ cup toasted bread crumbs

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    732 calories; 38 grams fat; 22 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 31 grams protein; 106 milligrams cholesterol; 623 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Preheat the oven to 350 degrees. Grease a 1 1/2 quart casserole dish.
2. To make the macaroni, melt the unsalted butter over medium-low heat. Whisk in the flour and cook, stirring, for 3 minutes. Gradually whisk in the milk. Stir in the minced onion, bay leaf, paprika, and the cayenne and white peppers. Simmer for 15 minutes, stirring often, until the mixture is thick and smooth. Take out the bay leaf.
3. Remove the mixture from the heat and stir in 2/3 of both cheeses. Taste and season with salt and black pepper if necessary. Stir the cooked macaroni into the milk mixture and pour into the casserole. Top with the remaining cheese.
4. To make the topping, melt the salted butter in a small skillet over medium heat. Add the bread crumbs and toss to coat. Sprinkle over the top of the macaroni. Bake until the topping is lightly browned and the whole thing is bubbling, about 30 minutes. Let stand for 5 minutes before serving.

1 hour