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Rich and Creamy Baked Macaroni and Cheese

User Rating 3 Star Rating (1 Review)


Favorite Baked Macaroni and Cheese

Favorite Baked Macaroni and Cheese

Photo: Elizabeth Watt/Photolibrary/Getty
Egg yolk and lots of cheese make this a rich, extra-cheesy macaroni and cheese recipe. Serve as a main dish or side dish to any meal, or take it along to a potluck dinner. I used a variety of mild and sharp Cheddar cheeses in this casserole.

Cook Time: 45 minutes

Total Time: 45 minutes

Yield: 6 Servings


  • 8 ounces elbow macaroni
  • 4 tablespoons butter
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 tablespoons flour
  • 3 cups milk, 2% is fine
  • 1 large egg yolk, beaten
  • 12 ounces Cheddar cheese, shredded, divided
  • 1 cup soft fine bread crumbs
  • 2 tablespoons melted butter


Heat oven to 375°. Grease a 2 1/2-quart baking dish.

Cook macaroni following package directions. Drain in a colander and rinse with hot water. Set aside.

In a saucepan over medium low heat, melt butter; stir in paprika, mustard, salt, and pepper. Stir in the flour until smooth and bubbly. Add the milk and cook, stirring, until thickened. Add about 1 cup of the sauce to the beaten egg yolk then return the egg mixture to the sauce, stirring to blend well.

Set aside about 1 cup of the shredded cheese and add the rest to the sauce. Stir until melted and smooth. Stir in the drained macaroni and turn into the baking dish. Top with the reserved cheese.

Toss bread crumbs with the melted butter and sprinkle over the cheese layer. Bake for 25 to 30 minutes, until browned and bubbly.

Serves 6.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Just one littlel change! great tho!, Member nconstantine

I would recommend if you like a bit less soupy mac and cheese to use 2 cups milk and half the cheese layered in shredded form instead of just one cup. Great turn out though! Thanks!

20 out of 25 people found this helpful.

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