Macaroni and cheese . . . who doesn’t love stringy, melted, ooey, gooey cheese? How about stringy, melted cheese with some crunchy bread crumbs sprinkled on top? This is the second baked macaroni and cheese recipe I’ve made and I think I like it better than the first. I decided to use fairly mild cheeses this time (I think the pepper jack in the last one threw our son for a loop) and I loved the bread crumb topping that coated the entire dish. Of course, our son still barely touched this until the next day when it was heated up as leftovers. I have to agree with him though, macaroni and cheese just may be better the next day rather than the first. Enjoy!
Baked Macaroni and Cheese
Source: Brown Eyed Baker
8 oz. elbow macaroni
4 tablespoons butter, divided
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 cups milk
1/2 cup cheddar cheese, divided
1/2 cup mozzarella cheese, divided
1/2 cup swiss cheese, divided
1/2 cup seasoned bread crumbs
Cook macaroni according to package directions; drain.
Preheat oven to 400 degrees. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add flour and salt and stir until mixture is smooth. Stir in dry mustard. Add milk gradually, stirring constantly. Cook over low heat, stirring constantly, until thickened, about 5 minutes.
Stir in 1/4 cup of the cheddar, 1/4 cup of the mozzarella, and 1/4 cup of the swiss. Mix cheese sauce and macaroni in a large bowl. Spoon into a 9 x 7 inch baking dish. Sprinkle with remaining cheddar, mozzarella and swiss.
Melt remaining butter in saucepan over medium heat. Combine bread crumbs and melted butter in a small bowl and mix well. Sprinkle on top of the cheese. Bake until hot and bubbly, about 15 minutes.