Macaroni and Cheese

Homemade macaroni and cheese is worth the effort for the comforting "welcome home" feeling it evokes. This version with a crushed crouton topping is the perfect blend of creamy and crunchy.

Macaroni and Cheese

Homemade macaroni and cheese is worth the effort for the comforting "welcome home" feeling it evokes. This version with a crushed crouton topping is the perfect blend of creamy and crunchy.

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Side Dish

Cuisine American, Vegetarian

Servings 8 servings

Calories 324

Ingredients

  

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• ½ lb. elbow macaroni
• 1 tablespoon butter
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon dry mustard powder
• 1 tablespoon hot/ warm water
• 3 cups shredded cheddar cheese, divided
• 1 cup milk
• ½ cup seasoned croutons, crushed

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Instructions

• Preheat oven to 350°.
• Cook macaroni according to package directions; drain thoroughly and return to pan.
• Stir in butter and egg; mix mustard and salt with water and add to macaroni.
• Add cheese, reserving ½ cup to sprinkle on the top.
• Pour into a greased 2 quart casserole dish. Pour milk over noodles and cheese – do not stir it in but distribute evenly. Sprinkle with cheese and croutons.
• Bake for about 45 minutes or until set and the top is brown.

Nutrition per serving

Calories: 324 calCarbohydrates: 25 gProtein: 16 gFat: 18 gSodium: 602 mgFiber: 1 gSugar: 3 g

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