The Best Mac and Cheese Ever

Enough said.


  • Oils/Spices: 1/4 tsp dry mustard, dash salt and pepper
  • Baking: 3/4 cup dry bread crumbs, 1 tbsp AP flour
  • Dairy: 4 tbsp butter, 1 1/2 cups milk, 2 cups shredded Cheddar cheese
  • Produce: 1 small onion
  • Other: 8 oz macaroni, casserole dish (about 2 quarts)


  • Preheat oven to 350.
  • Mince the onion.
  • Melt 2 tbsp butter.
  • Grease the casserole dish.
  • Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
  • Bring a large pot of lightly salted water to a boil.
  • Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
  • While the pasta is cooking, melt remaining butter in a saucepan over medium heat.
  • Stir in the minced onion and cook until the onion softens and turns translucent (about 5 mins).
  • Stir in the flour, pepper, salt, and dry mustard until combined thoroughly.
  • Pour in the milk and bring to a simmer.
  • Simmer, stirring constantly until the milk has thickened (about 10 mins).
  • Remove milk from heat and stir in the cheese until melted.
  • Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
  • Bake until the top is golden and bubbly (about 20 mins).

Original recipe found on Sadler’s Smokehouse

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