Baked Macaroni and Cheese

Extra Cheesy- Baked Macaroni and Cheese

I made several different side dishes for Thanksgiving this year and I decided to share one that ended up being a big hit in this house.

Ingredients:

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

3 cups milk (I used 1%)

1/4 cup yellow onion, finely diced

2 teaspoons garlic powder (use more of less depending on taste)

1/2 teaspoon paprika

1 large egg

12 ounces shredded cheddar

About ½ small brick of Velveeta (original flavor)

1 teaspoon salt

black pepper to taste

Optional: Pinch of cayenne

For the topping:

3 tablespoons butter

1 cup panko bread crumbs (or other bread crumbs of choice)

Directions

Preheat your oven to 350 degrees F.

Cook your pasta according to the packages directions.

While the pasta is cooking, melt your butter & whisk in the flour for about five minutes (you don’t want any clumps).

Stir in remaining ingredients and keep stirring until Velveeta is completely melted and all the ingredients are well blended (about 5-10 minutes).

Note: Leave some cheese to sprinkle on top or just use some extra as I did.

Fold the macaroni into the mix & pour into a casserole dish.

 For the bread-crumb topping you want to melt the butter in a pan and coat the bread crumbs in it.

Top the macaroni with the bread crumbs & bake for about ½ hour or more. (Depending on how browned you like the top of it).

Let this dish set for a few minutes before serving, enjoy!

-Sara