Best Baked Macaroni and Cheese

June is National Turkey Lover’s Month, and it’s also National Dairy Month! I’m talking about turkeys on my other blog, so thought I’d hit the dairy angle here. Introducing… best baked macaroni & cheese! This recipe is from Gooseberry Patch’s new cookbook, “Garfield… Recipes with Cattitude!” (Check out this post for other tasty recipes from this cookbook!)


Start with 8 ounces of macaroni noodles. (I like the large elbows. Pick your favorite.) Cook them according to the package directions. Drain the cooked pasta, and return to the pot.


Whisk together 1 egg, 1 tablespoon hot water, and 1 teaspoon dry mustard.


Add the egg mixture and 1 cup of milk to the macaroni and give it a good stir.


Add most of a 12-ounce package of shredded sharp Cheddar cheese to the macaroni, and mix it all up. (Save about 3/4 cup of cheese.)


Pour the cheesy macaroni into a buttered 2-quart casserole dish. Top with the extra cheese.


If you want (and I sure did!), add a crunchy topping over the cheese. I used 2 tablespoons of melted butter mixed with 1/2 cup of Panko-style breadcrumbs. I love the Panko-style, but regular breadcrumbs or any kind of crushed cereal will work, too.


Bake macaroni, uncovered, at 350 degrees for 35-45 minutes, until the cheese is bubbly and golden. Try it with the Super Saucy Meatballs!


Here is a printable recipe card for you!


Enjoy!

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