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Baked Mac-n-Cheese

March 25, 2008 By Steph 13 Comments

Yummy!  I’ve always loved homemade macaroni and cheese.  Although I grew up eating the boxed variety, I’ve always loved the real deal.  Easy to make and yummy to taste, this delicious version is just my style.   A little bit of ham diced up and some fresh onion flavor, this is sure to please even the pickiest eater.  I know from experience, my daughter is the pickiest of them all, and she devoured it!  I’m sorry, but Martha Stewart really does know how to cook good food! In addition to her Cookie book, I also picked up her Everyday Food, Great Food Fast, cookbook, and I love it!  It has so many wonderful recipes, most of them very easy to prepare.  On this particular recipe, the only thing that I would change, would be to add a little less of the noodles, so there is a bit more of the cheesy sauce.  Other than that, it was very tasty and satisfying!

Macaroni and Cheese
1 pound elbow pasta
4 tablespoons butter
1 small onion, chopped
1/4 cup all purpose flour
4 cups milk
1/8 tsp cayenne pepper (optional)
1 1/4 cups (5 oz.)shredded yellow Cheddar cheese
1 1/4 cups (5 oz.)shredded white Cheddar cheese
course salt and ground pepper
8 oz. ham diced into 1/2 inch pieces
2 slices white sandwich bread (I used wheat)
1. Preheat the oven to 375 degrees.  Cook the pasta according to package instructions; drain and reserve.  Meanwhile, in a 5 quart heavy pot, melt butter over medium heat.  Add the onion; cook, stirring occasionally, until softened, 3-5 minutes.  Whisk in the flour to coat the onion.  In a slow, steady stream, whisk in the milk until there are no lumps.
2. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6-8 minutes.  Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese.  Season with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Toss the pasta with the cheese mixture; fold in the ham.  Transfer to a 9×13 inch baking dish or individual dishes (see below).  Set aside.
4. In a food processor, pulse the bread until large crumbs form.  Toss together with the remaining 1/4 cup each white and yellow Cheddar, and 1/4 teaspoon salt.  top the pasta with the breadcrumb mixture. Bake until the top is golden, about 30 minutes.
Making Individual Servings
This recipe makes enough to fill eight 12-16 oz baking dishes.  Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15-20 minutes, until golden.

Filed Under: main dishes, pasta