MACARONI & CHEESE - JOANNA'S
Submitted by toni74
Creamy stovetop macaroni and cheese with a buttery breadcrumb topping, baked until golden and bubbling with sharp cheddar flavor.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minJoanna’s macaroni and cheese builds a silky sauce from scratch using a classic roux method that clings to every elbow noodle.
Melt butter, cook chopped onion until tender, then whisk in flour and seasonings before slowly adding milk to create a velvety base.
Sharp cheddar melts into this sauce, coating cooked macaroni in rich, tangy goodness before the whole casserole gets crowned with buttered breadcrumbs and more cheese.
Twenty-five minutes in a 375°F oven transforms the topping into a golden, crunchy crust that shatters with each forkful.
Kitchen Tips
- Slow milk addition prevents lumps: Pour milk gradually while stirring constantly for a smooth, silky sauce every time.
- Homemade breadcrumbs elevate everything: Pulse a sourdough or French roll in the food processor for crumbs that taste like a million bucks.
- Kielbasa pairing suggestion: Joanna serves this with sautéed kielbasa for a complete, crowd-pleasing meal.
Ingredients
Directions
Cook macaroni according to package directions.
In large saucepan, melt butter. Add onion and cook until tender. Stir in flour, salt. mustard, salt and pepper. All milk slowly, stirring constantly, and cook until sauce is thickened and bubbly. Add cheese and stir until melted. Combine cooked macaroni and cheese mixture and mix well. Pour into buttered casserole. (I use one that’s about 12 inch square). Top with topping and bake in 375 oven for 20 to 25 minutes.
To make topping: tear roll apart and use steel blade of food processor to chop into fine bread crumbs. Melt better in small saucepan then add crumbs and toss until covered with butter. Combine buttered crumbs with cheese and spread over casserole.
I generally serve this with sautéed Kielbasa.
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