"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Baked Macaroni and Cheese Recipe

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This recipe for Baked Macaroni and Cheese, by , is from The Cone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christina Cone


6 cup water
1 1/2 tsp salt
1 cup elbow macaroni (8 oz)
2 1/4 cup grated sharp Cheddar or Colby cheese
3 tbsp butter
2 tbsp all-purpose flour
2 cup whole or skim milk
1/2 medium onion, minced
1 bay leaf
1/4 tsp sweet paprika
1/2 cup fresh breadcrumbs

1. Preheat the oven to 350F. Grease a 1 1/2-qt deep baking dish.

2. Bring salted water to a rolling boil in a medium saucepan. Add and cook macaroni just until tender. Drain and remove to a large bowl.

3. Melt 2 tbsp butter in a large saucepan over medium-low heat.

4. Whisk in and cook flour, whisking for 3 minutes.

5. Gradually whisk in milk.

6. Stir in onion, bay leaf and paprika. Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in two-thirds of the cheese. Season with salt and ground black pepper to taste.

7. Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese.

8. Melt 1 tbsp butter in a small skillet over medium heat. Add and toss breadcrumbs to coat. Sprinkle over the top of the macaroni.

9. Bake until the breadcrumbs are lightly browned (about 30 minutes). Let stand for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
60 minutes




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