Old Country Buffet’s Baked Macaroni and Cheese Recipe

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Recipes.net Team March 17, 2020

This cheesy copycat recipe is a perfect side dish for any meal. It’s a classic, no fuss mac and cheese for your entire family to enjoy.

How To Make Old Country Buffet’s Baked Macaroni and Cheese

  • 1/2 lb. elbow pasta (uncooked)
  • 2 tsp unsalted butter
  • 1 cup fresh bread crumbs
  • 8 oz. Cheddar cheese, extra sharp (grated)
  • 1/4 cup Parmesan cheese (grated)
  • 3 1/2 cup whole milk
  • 1/4 cup unbleached all-purpose flour
  • 1 tsp whole-grain mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  1. Preheat oven to 350˚ F. Butter a shallow 3 quart baking dish.
  2. Cook pasta in boiling salted water according to package instructions until al dente. Drain well, set aside.
  3. In large saucepan over medium heat, melt butter. Add bread crumbs and cook and stir until browned and crisp, about 3 minutes.
  4. Transfer to a small bowl and add 2 tablespoons of the cheddar and half of the Parmesan cheeses. Set aside as topping.
  5. Return the saucepan to medium high heat and add the milk and flour; whisk to combine. Bring to a boil, reduce heat and let simmer for 2 to 3 minutes.
  6. Remove from heat and stir in remaining Cheddar and Parmesan and the mustard then season with salt and pepper. Add the cooked pasta stir and then pour into the prepared baking dish. Sprinkle the crumb and cheese topping over the pasta.
  7. Bake for 30 minutes or until bubbly around the sides and the crumbs are deep golden brown. Serve hot right out of the baking dish.

How To Make Old Country Buffet's Baked Macaroni and Cheese

0 from 0 votes
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Serves:
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Ingredients

  • 1/2 lb. elbow pasta, uncooked
  • 2 tsp unsalted butter
  • 1 cup fresh bread crumbs
  • 8 oz. Cheddar cheese, extra sharp, grated
  • 1/4 cup Parmesan cheese, grated
  • 3 1/2 cup whole milk
  • 1/4 cup unbleached all-purpose flour
  • 1 tsp whole-grain mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 350˚ F. Butter a shallow 3 quart baking dish.

  2. Cook pasta in boiling salted water according to package instructions until al dente. Drain well, set aside.

  3. In large saucepan over medium heat, melt butter. Add bread crumbs and cook and stir until browned and crisp, about 3 minutes.

  4. Transfer to a small bowl and add 2 tablespoons of the cheddar and half of the Parmesan cheeses. Set aside as topping.

  5. Return the saucepan to medium high heat and add the milk and flour; whisk to combine. Bring to a boil, reduce heat and let simmer for 2 to 3 minutes.

  6. Remove from heat and stir in remaining Cheddar and Parmesan and the mustard then season with salt and pepper. Add the cooked pasta stir and then pour into the prepared baking dish. Sprinkle the crumb and cheese topping over the pasta.

  7. Bake for 30 minutes or until bubbly around the sides and the crumbs are deep golden brown. Serve hot right out of the baking dish.

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