Super Tasty Baked Macaroni and Cheese

I love this recipe, as do all of my friends. Definitely a rich and tasty treat.

Macaroni and Cheese

1/2 Pound whole wheat pasta, cooked al dente ( macaroni elbows and fusilli seem to work best, but other smallish pastas are fine, shells, bowties, etc.)

1/2 pound sharp cheddar cheese, grated

2 cups milk

3 TB Butter

3 TB Flour

1/2 Tsp. sea salt (more or less to taste)

a generous amount of fresh ground pepper

1/2 TB Coleman's mustard powder mixed with 1/2 TB water

1/2 Cup Breadcrumbs

2 TB butter, melted.


Preheat the oven to 350 degrees.

Prepare the pasta according to its package directions, drain and put aside.

In a medium-sized saucepan over medium heat, melt the 3 TB butter, and mix in the 3 TB flour. Cook and mix until the flour is all bubbly and a beige-y color. Congratulations, you've just made a roux!
OK, now mix in the milk, a bit at a time, whisking and letting the sauce thicken as you add it. Now stir in the salt, pepper, and prepared mustard. Once the white sauce is lovely and thick and hot, add 2/3 of the shedded cheddar cheese to the sauce, and cook on a low flame until the cheese is completely melted and the sauce is well mixed.

Now, dump the pasta and the cheese sauce into an appropriately sized casserole dish.

In a small bowl, mix the 2 TB melted butter, 1/2 cup seasoned breadcrumbs, and the remainder of the shredded cheddar cheese.

Spread the breadcrumb mixture over the macaroni and cheese in the casserole dish, and bake at 350 degrees F for approximately 30 minutes, or until browned and bubbly.

Enjoy! :)


Variation-- Jalapeno Macaroni & Cheese-- Substitute the cheddar cheese with pepper jack cheese and leave out the mustard. Spicy!