|Nutritional Guidelines (per serving)|
|Servings: 6 Bowls (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Egg yolk and lots of cheese make this an 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.
Use a variety of sharp and mild cheddar cheese or add some Monterey Jack or American cheese to the mix.
- 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 all-purpose flour
- 3 cups milk (whole or low fat)
- 1 large egg yolk (beaten)
- 12 ounces cheddar cheese (shredded, divided)
- 1 cup soft breadcrumbs
- 2 tablespoons melted butter
Heat oven to 375 F. 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.