Baked Macaroni and Cheese

Deborah Dana
Deborah Dana
A delicious casserole of macaroni and cheese, a recipe that always has a place on a buffet table. A perfect dish for vegetarians.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 500 grams macaroni pasta
  • 2 cups cheddar cheese
  • 6 tablespoons unsalted butter 6 tablespoons unsalted butter
  • 1 onion, chopped 1 onion, chopped
  • 6 tablespoons flour 6 tablespoons flour
  • 1 tablespoon Dijon mustard
  • 1 cup whole milk
  • 1 tablespoon thyme, chopped
  • 1 cup Mozzarella cheese
  • 1/2 tablespoons Worcestershire sauce
  • 1/2 tablespoons Tabasco sauce
  • 1/2 cups Parmesan cheese, grated 1/2 cups Parmesan cheese, grated
Preparation
45 mins
0 mins
Medium
  • Preheat the oven to 200 degrees Celsius. Prepare with a little oil in a baking dish.
  • In a large pot, melt the butter and sauté the onion for 4 minutes.
  • Add the mustard and milk and whisk well.
  • Add the thyme and salt and cook on low heat for 15 minutes.
  • Add the cheeses and continue mixing as they melt. Add the Worcestershire sauce and Tabasco sauce.
  • In a large pot with boiling water, cook the pasta until al dente.
  • Add the pasta to the cheese sauce and mix well.
  • Place the pasta in the baking dish and season with salt and pepper.
  • Top with Parmesan cheese and bake for 15 minutes.
  • Remove from the oven and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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