Ingredients
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1 (16 ounce) package elbow macaroni
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4 tablespoons butter
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4 tablespoons all-purpose flour
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1 teaspoon salt
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1 teaspoon dry mustard
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3 ½ cups milk
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1 (8 ounce) package sharp white Cheddar cheese (such as Cracker Barrel), shredded
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½ (8 ounce) package processed cheese (such as Velveeta®), cubed
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1 cup bread crumbs, or as needed
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1 pinch paprika, or to taste (Optional)
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, for 6 minutes. Drain and set aside.
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Melt butter in a saucepan over medium heat. Remove from heat. Stir in flour, salt, and dry mustard and mix well. Return to heat; pour in milk, stirring constantly until mixture is simmering, thick, and smooth. Add white Cheddar cheese and processed cheese; stir occasionally until melted.
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Pour cooked macaroni into a large baking dish, followed by sauce. Stir to combine. Top with bread crumbs. Sprinkle with paprika.
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Bake in the preheated oven until bread crumbs are golden brown and sauce is bubbly, 20 to 25 minutes.
Nutrition Facts (per serving)
541 | Calories |
22g | Fat |
61g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 541 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 13g | 67% |
Cholesterol 64mg | 21% |
Sodium 829mg | 36% |
Total Carbohydrate 61g | 22% |
Dietary Fiber 3g | 9% |
Total Sugars 8g | |
Protein 23g | 46% |
Vitamin C 0mg | 0% |
Calcium 447mg | 34% |
Iron 3mg | 17% |
Potassium 389mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.