Old Fashioned Macaroni and Cheese Casserole

Restless Chipotle

Ready in: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
Very Popular

Ingredients

  • 2 cups breadcrumbs
    Pasta and Rice
  • 1 (16 ounce) package elbow macaroni, cooked and drained
    Pasta and Rice
  • 2 eggs
    Milk, Eggs, Other Dairy
  • 8 tablespoons flour
    Baking
  • Fresh ground black pepper, generously to taste
    Spices and Seasonings
  • 2 cups heavy cream, warm, not hot
    Milk, Eggs, Other Dairy
  • 2 cups milk, warm not hot
    Milk, Eggs, Other Dairy
  • 2 teaspoons mustard powder
    Spices and Seasonings
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 3 cups sharp cheddar, shredded (This is about 3/4 pound…I use Tillamook)
    Cheese
  • 2 cups medium cheddar cheese, shredded (about 1/2 pound)
    Cheese
  • 1 cup diced Swiss cheese (about 1/4 pound)
    Cheese
  • 8 tablespoons unsalted butter
    Milk, Eggs, Other Dairy

Steps

  • Preheat oven to 350°F.In a large, heavy saucepan melt the butter until it foams.
  • Add the flour mixed with salt and pepper and whisk until blended. (This is a roux)Cook until the roux is a light golden brown moving the mixture around the pan constantly so it doesn’t scorch
  • Mix milk and cream..
  • Pour milk mixture in slowly, whisking constantly.Bring to a boil.Reduce heat and cook while stirring until the mixture thickens – about ten minutes.
  • Remove from heat.Stir in mustard.
  • Add about a 1/4 cup of the hot mixture to the beaten egg a tablespoon at a time, beating well so the egg doesn’t curdle.
  • Add the warm milk and egg mixture back into the mixture in the pan, whisking constantly.Stir in 3 cups of the cheddar and 1 cup of the medium cheddar until the mixture is smooth and creamy.Fold in the cooked, drained macaroni and the diced Swiss cheese.Spoon the macaroni mixture into a buttered 13 x 9 inch casserole dish.Melt the remaining 1/3 cup of butter in a high sided frying pan.
  • Add the breadcrumbs and cook, stirring constantly, until the crumbs are coated with butter and crispy.
  • Add the breadcrumbs to the top of the macaroni and cheese and bake for 20-30 minutes, or until golden brown and bubbling.
  • Let the casserole stand for five minutes before serving.

Nutrition

  • Calories: 615.95  cal  (30.8%)
  • Fat: 44.0  g  (67.69%)
  • Saturated Fat: 26.84  g  (167.76%)
  • Carbohydrates: 32.82  g  (10.94%)
  • Sugar: 3.86  g  (4.29%)
  • Cholesterol: 163.96  mg  (54.65%)
  • Sodium: 584.14  mg  (25.4%)
  • Protein: 22.59  g  (45.18%)
  • Calcium: 530.51  mg  (53.05%)
  • Phosphorus: 430.44  mg  (43.04%)
  • Selenium: 29.23  µg  (41.76%)
  • Vitamin A: 1473.34  IU  (29.47%)
  • Vitamin B2: 0.46  mg  (27.04%)
  • Vitamin B12: 1.11  µg  (18.43%)
  • Zinc: 2.73  mg  (18.22%)
  • Vitamin B1: 0.27  mg  (18.21%)
  • Manganese: 0.35  mg  (17.6%)
  • Folate: 48.01  µg  (12.0%)
  • Magnesium: 41.75  mg  (10.44%)
  • Iron: 1.83  mg  (10.14%)
  • Vitamin D: 1.42  µg  (9.49%)
  • Vitamin B3: 1.76  mg  (8.82%)
  • Vitamin B5: 0.78  mg  (7.78%)
  • Fiber: 1.69  g  (6.77%)
  • Copper: 0.13  mg  (6.62%)
  • Vitamin E: 0.97  mg  (6.49%)
  • Vitamin B6: 0.12  mg  (6.23%)
  • Potassium: 210.34  mg  (6.01%)
  • Vitamin K: 5.01  µg  (4.77%)

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