BAKED MACARONI AND CHEESE
6 to 8 side-dish servings
An especially good rendition of a timeless classic. The sauce can be made ahead and combined with the just-cooked macaroni before baking, or the entire casserole can be assembled a day in advance.
Preheat the oven to 350°F. Grease a deep 8- or 9-inch square baking dish. Prepare:
- 2 cups White Sauce I
Stir in:
- ½ medium onion, minced
- 1 bay leaf
- ¼ teaspoon sweet paprika
Simmer gently, stirring often, for 15 minutes. Have ready:
- 2 cups grated sharp Cheddar or Colby (8 ounces)
Remove the sauce from the heat, discard the bay leaf, and stir in two-thirds of the cheese. Reserve the rest. Season to taste with:
- Salt and black pepper
Meanwhile, cook in a large pot of boiling salted water until tender but firm:
- 2 cups elbow macaroni, small shells, or tubetti (8 ounces)
Drain the pasta and return it to the hot pot. Stir in the sauce. Pour the mixture into the prepared baking dish and sprinkle with the remaining cheese. Sprinkle over the top:
Bake until the bread crumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.