(Baked) Macaroni and Cheese

Baked Elbow Macaroni and Cheese
Azka waited patiently for his lunch

This is a very standard menu in every family -I guess – and always be a big hits/ favorite in kids menu. Who doesn’t love pasta and cheese? I said pasta because sometimes I also used Rotini, Farfalle, Penne, any kind. Kids loves shape and colors, so don’t bother if I used elbow macaroni in here, you can always substitute it with the other kind of pasta.

Les Pates

Recipes as follow (from Food Network) :


  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard –> I don’t use
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf –> I don’t use
  • 1/2 teaspoon paprika –> I don’t use
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper


  • 3 tablespoons butter
  • 1 cup bread crumbs


  1. Preheat oven to 350 degrees F (180 deg C).
  2. In a large pot of boiling, salted water cook the pasta to al dente.
  3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

*I made additional ingredients such as fresh spinach and turkey bologna. Feel free to add other veggies or meat…If you add veggies, boiled them with the pasta in minutes-4 (so it won’t be so lumpy). And for the bologna, saute them with yellow onion – stir for -2-3 minutes until its cooked.


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