Baked Mac and Cheese

Blogging is definitely one of those things that can be hard to get back to if you take a few days off.  Part of my last few days sans blogging was about relaxing over the weekend, and then I just had trouble getting started again.

So today, you get a delicious recipe for Baked Mac and Cheese!  I’ve attempted homemade mac and cheese several times, but this is first recipe that’s ever been a success.  The Picky Apple gave it two thumbs up, and I’m already looking forward to trying out the leftovers tomorrow.

Baked Mac and Cheese

from Brown Eyed Baker

Ingredients:

• 8 oz. elbow macaroni
• 4 Tbsp. butter, divided
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 2 cups milk
• 1/2 cup cheddar cheese, divided
• 1/2 cup mozzarella cheese, divided
• 1/2 cup Swiss cheese, divided
• 1/2 cup seasoned bread crumbs

Cook macaroni according to package directions; drain.  Preheat oven to 400 degrees.  Melt 2 T. butter in a large saucepan over medium heat. Add flour and salt and stir until mixture is smooth. Stir in dry mustard. Add milk gradually, stirring constantly.  Cook over low heat, stirring constantly, until thickened, about 5 minutes.  Stir in 1/4 cup of the cheddar, 1/4 cup of the mozzarella, and 1/4 cup of the Swiss. Mix cheese sauce and macaroni in a large bowl. Spoon into a 9 x 7 inch baking dish. Sprinkle with remaining cheddar, mozzarella and Swiss.  Melt remaining butter in saucepan over medium heat. Combine bread crumbs and melted butter in a small bowl and mix well. Sprinkle on top of the cheese. Bake until hot and bubbly, about 15 minutes.