Aunt Amanda’s Baked Macaroni & Cheese
Macaroni & Cheese - a family staple. Everyone has opinions on what makes the perfect macaroni and cheese. Baked? Stovetop? Cut up hot dogs? No matter the method, I am on board. This Baked Macaroni & Cheese is requested regularly by my teenage nephew. Like any teenage boy, he is a man of few words, so when he requests this dish I am always happy to make it. I’ve brought this dish to family gatherings, holiday parties, and potlucks with coworkers. It is always a hit. Depending on who the dish is for, I will change up the type of cheddar. I usually go mild when it’s for the kids and amp up the sharpness when it’s for adults. Either way, you can’t go wrong.
Ingredients
8 tbsp. unsalted butter, divided
1 small yellow onion, finely chopped
4 tbsp. all purpose flour
2 cups half and half
2 cups grated mild cheddar cheese
1/4 tsp. nutmeg
3/4 lb. elbow macaroni
1/2 cup panko breadcrumbs
4 tbsp. grated parmesan cheese
1 tsp. dried parsley
Kosher salt
Black pepper
Nonstick cooking spray
Recipe
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonsticking cooking spray.
Boil elbow macaroni in heavily salted water for two minutes less than package instructions or until very al dente. Drain and set aside.
Heat 4 tbsp. butter in a large pan over medium heat. Once the butter is melted, add the chopped onion and season with a pinch of salt to soften the onions. Cook until onions are translucent, about 8 minutes.
Add 4 tbsp. of flour to the onion mixture and cook over medium heat for 1 minute.
While whisking, gradually add the half and half to the pan, making sure to continue whisking to avoid any lumps. Bring the mixture to a simmer and continue to whisk until thickened. The sauce should coat the back of a spoon.
Once the sauce is thickened, add the nutmeg, 1/2 tsp kosher salt, 1/4 tsp black pepper and grated cheddar cheese. Stir until cheese is melted and sauce is smooth. Taste the sauce and add any additional seasoning as necessary.
Add the macaroni noodles to the cheese sauce and stir until combined. Pour into prepared baking dish.
In a small bowl, mix 4 tbsp melted butter with panko breadcrumbs, parmesan cheese, dried parsley, and a pinch of salt. Sprinkle breadcrumb mixture over the macaroni.
Bake at 350 for 30 minutes until the macaroni is bubbly and the top is golden brown.
Optional: broil the top for 1-2 minutes to get an extra golden brown crust on top. Don’t walk away during this step! The top can burn quickly.
Remove from the oven and allow to cool for 5-10 minutes before serving (if you can stand it).
Serve to your nieces and nephews for rave reviews. You may be asked to make it for every holiday.
Cook’s Notes
Buy a block of cheese and grate it yourself. It is worth the extra effort!
The onion in the cheese sauce can make it seem like the sauce is lumpy. It’s okay. It’s just onion. It’s all good.
If the cheese sauce is too thick, add a splash of half and half until you reach your desired consistency.
I have used both plain and seasoned panko breadcrumbs. If you can only find seasoned panko, you can omit the parmesan in the breadcrumb topping and cut back the parsley and salt.
