BAKED MAC AND CHEESE RECIPE RECIPES

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Steps:

• 1. Preheat the oven to 375�F. Grease two mini-muffin pans with nonstick cooking spray. 2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain. 3. In a large pot, melt the butter over medium heat. Add the onion and saut� until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. 4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly. 5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally. 6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1� cups of the yellow cheddar. Stir until the mixture is melted. 7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1� to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans. 8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes. 9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.