anti-suburban housewife's Note:
OH MY GOD this is by far the best recipe for mac n cheese I've ever gotten and the best part is NO processed cheese product!! It is well worth the effort put into it. It may seem a little difficult, but if a clod like myself can do it, trust me, so can you!
My Private Note
Units: US | Metric
- 1/2 lb elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon dry mustard
- 3 cups milk
- 1/4 cup yellow onion, diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar cheese, shredded (I like using both Vermont white cheddar and Wisconsin extra-sharp cheddar cheese)
- 1 teaspoon salt
- fresh cracked black pepper
- crushed kettle cooked potato chips (i use cape cod 40% reduced fat, like it matters with this recipe!)
- 1Preheat oven to 350°F.
- 2In a large pot of boiling salted water cook the pasta to al dente.
- 3While the pasta cooks, in a separate pot, melt the butter.
- 4Whisk in the flour and mustard and keep it moving for about 5 minute Make sure it is free of lumps.
- 5Stir in milk, onion, bay leaf and paprika. Simmer for 10 minute and remove bay leaf.
- 6Temper in the egg.
- 7Stir in 3/4 of the cheese.
- 8Season with salt and pepper.
- 9Fold the macaroni into the mix and pour into a 2 quart baking dish.
- 10Top with remaining cheese and potato chips.
- 11Bake 30 minute Let stand for 5 minutes before serving, then bask in the compliments during dinner!
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Nutritional Facts for Baked Mac N Cheese With Potato Chip Topping
Serving Size: 1 (183 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 533.5
- Calories from Fat 277
- Total Fat 30.8 g
- Saturated Fat 18.8 g
- Cholesterol 122.9 mg
- Sodium 865.5 mg
- Total Carbohydrate 38.8 g
- Dietary Fiber 1.6 g
- Sugars 1.7 g
- Protein 24.9 g