Classic Baked Macaroni & Cheese via Watson's Catering

CTbites Team

What says fall comfort food better than Mac N' Cheese? Kids and adults will both love this classic recipe. Really...what's not to love? Cheddar...Gruyere...Ummmm. Try this simpe recipe at home from Watson's Catering and let us know what you think. 

Classic Baked Macaroni & Cheese

YIELD: Serves 4


1/2 pound mini shells

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

6 ounces sharp cheddar, shredded (Watson’s chefs prefer Grafton cheddar)

6 ounces gruyere

3 tablespoons parmesan, shredded 

1 teaspoon kosher salt

Fresh black pepper

3 tablespoons butter

1 cup panko bread crumbs


  • Preheat oven to 350 degrees F.
  • In a pot of boiling, salted water cook the pasta to al dente.
  • While the pasta is cooking, in a separate large pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. 
  • Simmer for ten minutes and remove the bay leaf.
  • Temper in the egg. Stir in 3/4 of the cheddar, gruyere and all of the parmesan cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish, or individual ramekins. Top with remaining cheese.
  • Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. If using ramekins, place them on a baking sheet.
  • Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Enjoy!