Baked Macaroni & Cheese

Sometimes you just need a little comfort food, even if it is 90 degrees in June.  Macaroni cheese was the perfect thing to fit the craving when my sister and her husband came up for dinner last week.  This recipe comes from The Picky Palate Cookbook. While the cookbook is sort-of geared towards meals you can make for children, I found it to be pretty delicious, without being too decadent as some mac & cheese recipes are.  I made it with unsweetened almond milk, which dramatically reduced the calories and fat.  Using almond milk still created a cheesy and creamy macaroni and cheese and the panko coated top added a nice crunch.  I will definitely keep this recipe in my go-to recipe files.  It's quick, easy, tasty and man approved - what else could you want from a recipe?  

Baked Macaroni & Cheese
Serves 4 (main course servings)

1/2 lb. elbow macaroni
6 Tbs butter, divided
3 Tbs. flour
3/4 tsp kosher salt
1/2 tsp paprika
1/4 tsp ground pepper
1 1/2 cups milk
2 cups shredded cheddar cheese
1/2 cup panko bread crumbs

Preheat oven to 350 degrees.  Spray a 2 qt. baking dish with cooking spray

Cook the pasta according to package directions, drain and rinse under cold water.

Melt 3 Tbs. of butter in a large saucepan over medium heat. Add the flour, salt, paprika and pepper.  Stir to combine all ingredients, until it's almost like a paste.

 

 Slowly whisk in the milk and stir until mixture is smooth and thickened, about 5 minutes.

 

 

Stir in the cheese.

 

 

Once smooth, add in the cooled macaroni. 

 

 

Pour macaroni mixture into the prepared pan. To prepare the topping, melt remaining 3 Tbs. butter in a small dish in the microwave. Once melted, add the bread crumbs and toss to combine. Sprinkle panko over macaroni and bake for 25 minutes. Remove from the oven and allow to cool for about 10 minutes, if you can wait! Enjoy!

xoxo Melissa