Description
Delicious macaroni casserole, topped with crispy and cheesy crust.
Ingredients
- 2 cups elbow macaroni
- ¼ cup butter, divided
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot pepper sauce (such as Tabasco®)
- 1 teaspoon prepared yellow mustard
- 2 cups shredded Cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 cup shredded Cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 cup dry bread crumbs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch glass baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling
- stir in macaroni and return to a boil. Cook pasta uncovered
- stirring occasionally
- until pasta has cooked through
- but is still firm to the bite
- about 8 minutes. Drain and mix with 1/2 of the butter.
- While macaroni is boiling
- melt remaining butter in a saucepan over medium heat. Stir in onions
- and cook until they begin to soften
- about 3 minutes. Stir in flour
- and cook 5 minutes longer. Add milk and bring to a simmer
- stirring frequently. Cook and stir until milk has thickened
- about 10 minutes.
- Once thick and smooth
- stir in salt
- white pepper
- Worcestershire sauce
- hot pepper sauce
- mustard
- 2 cups Cheddar cheese
- and 1/4 cup Parmesan cheese. Stir until cheeses have melted
- then stir in macaroni until evenly coated. Scrape into the prepared baking dish and smooth the top. Toss remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with bread crumbs in a mixing bowl. Sprinkle evenly over macaroni.
- Bake in the preheated oven until macaroni is hot and crust is golden brown
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 12