Cafeteria-Style Macaroni & Cheese
This nostalgic dish captures the comforting essence of classic school lunch macaroni and cheese, elevated with home-cooked care. It features tender elbow pasta enveloped in a velvety sauce made from sharp cheddar, milk, and a hint of mustard for depth. The standout feature is the crunchy topping: fresh bread crumbs toasted in butter and dusted with paprika, providing a delightful textural contrast to the creamy interior. It’s the perfect crowd-pleaser for potlucks, family dinners, or a cozy weeknight meal. Simple ingredients come together to create a warm, cheesy hug in a bowl that everyone loves.
Description
This nostalgic dish captures the comforting essence of classic school lunch macaroni and cheese, elevated with home-cooked care. It features tender elbow pasta enveloped in a velvety sauce made from sharp cheddar, milk, and a hint of mustard for depth. The standout feature is the crunchy topping: fresh bread crumbs toasted in butter and dusted with paprika, providing a delightful textural contrast to the creamy interior. It’s the perfect crowd-pleaser for potlucks, family dinners, or a cozy weeknight meal. Simple ingredients come together to create a warm, cheesy hug in a bowl that everyone loves.
Ingredients
- 1/2 pound elbow macaroni
- 1 1/2 cups milk
- 1 1/2 teaspoons powdered mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- Few drops of hot pepper sauce
- 3 1/2 tablespoons butter
- 1 egg, beaten
- 3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)
- 1/2 cup fresh bread crumbs
- 1/2 teaspoon paprika
Directions
- 1 Preheat the oven to 350°F. Butter a shallow 2-quart baking dish.
- 2
In a large pot of boiling salted water, cook the macaroni until tender but still firm, about 8 minutes. Drain well.- 3
Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat. Remove from the heat and stir in the powdered mustard, Worcestershire sauce, salt, and hot pepper sauce. Set the seasoned milk aside.- 4
Transfer the macaroni to a medium bowl. Add 1 1/2 tablespoons of the butter and the beaten egg, mixing well. Stir in 3 cups of the Cheddar cheese.- 5
Spread the macaroni evenly in the buttered baking dish. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.- 6
In a small skillet, melt the remaining 2 tablespoons butter over moderate heat. Stir in the bread crumbs until well coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.- 7
Bake for 30 minutes, or until the macaroni is bubbling and lightly colored. Transfer to the broiler and broil about 6 inches from the heat until the bread crumbs are golden brown, 1 to 2 minutes.NoteStorage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through.
Variation: For extra heat, add more hot pepper sauce to the milk mixture or mix a little cayenne into the breadcrumb topping.
Tip: Use freshly grated cheese for the best melt and flavor; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
macaroni, cheese, comfort food, baked macaroni, cheddar, pasta, dinner, side dish, family meal, cafeteria style, cheesy, bread crumbs - 2