Baked Homemade Macaroni and Cheese Recipe

Name: Baked Homemade Macaroni and Cheese Recipe
Prep time: 30 min
Cook time: 20 min
Yield: 16 serving
Ingredients: 4 tablespoons unsalted butter; 1 peeled and small diced yellow onion; 4 finely minced cloves of garlic; 4 tablespoons all-purpose flour; 6 cups whole milk; 3 cups shredded sharp cheddar; 3 cups shredded white cheddar; 3 cups shredded American cheese; 1 ½ pounds macaroni noodles; 3 large eggs; sea salt and fresh cracked pepper

User Reviews

5.0

105 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
16
Calories
529 kcal
Course
Side Dish, Main Course
Cuisine
American

Baked Homemade Macaroni and Cheese Recipe

Frida Davis

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Learn how to make the most delicious Homemade Macaroni and Cheese Recipe with three different kinds of cheese.

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Ingredients

Servings

4 tablespoons unsalted butter
1 peeled and small diced yellow onion
4 finely minced cloves of garlic
4 tablespoons all-purpose flour
6 cups whole milk
3 cups shredded sharp cheddar
3 cups shredded white cheddar
3 cups shredded American cheese
1 ½ pounds macaroni noodles
3 large eggs
sea salt and fresh cracked pepper

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Instructions

Preheat the oven to 350°.
Add the butter to a large rondeau or Dutch oven pot over medium heat until melted and add in the onions and garlic and cook until lightly browned about 5-7 minutes.
Next, stir in the flour until completely combined and add in the milk and bring to a boil over high heat.
Once the milk becomes thick, stir in 2 cups each of each cheese, totaling 6 cups of shredded cheese and whisk until smooth.
Turn the heat down to low and finish with salt and pepper. Keep warm.
In the meantime, boil the noodles in a large pot of boiling salted water for 6-8 minutes or until slightly crunchy or al dente.
Drain the noodles and transfer them to the pot of cheese sauce and mix thoroughly along with the eggs. Adjust the seasonings with salt and pepper if need be.
Transfer the macaroni and cheese to a large casserole dish and sprinkle on the remaining 1 cup each of the shredded cheese totaling 3 cups of cheese.
Bake in the oven at 350° for 20 minutes or until the cheese is melted.

Notes

Make-Ahead: For freshness, you can make this recipe up to 2 days ahead, but it must be reheated before serving.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well-covered for up to 3 months. Thaw in the refrigerator for one day before reheating.
How to Reheat: Place your desired amount of macaroni and cheese in a casserole dish, cover with foil, and bake at 350° for 10-12 minutes or until hot. Likewise, you can heat in a microwave-safe dish until hot.
I used a 7-quart rondeau pot.
Feel free to swap out the cheeses with your desired favorites.
If you want a looser macaroni and cheese, please do not use the eggs.
You can optionally garnish the macaroni and cheese when it’s finished with chopped parsley or chives.
You can make the recipe without baking. Cool the sauce and noodles separately, then reheat the sauce before mixing it with the noodles and baking it. You may need to add a little milk to the sauce to help thin it out while reheating it. Please keep it in the refrigerator for up to 2 days until you are ready to bake and serve it.

Nutrition Information

Show Details

Calories 529kcal (26%) Carbohydrates 40g (13%) Protein 25g (50%) Fat 30g (46%) Saturated Fat 18g (90%) Cholesterol 118mg (39%) Sodium 756mg (32%) Potassium 316mg (9%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 953IU (19%) Vitamin C 1mg (1%) Calcium 701mg (70%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 529 kcal

% Daily Value*

Calories	529kcal	26%
Carbohydrates	40g	13%
Protein	25g	50%
Fat	30g	46%
Saturated Fat	18g	90%
Cholesterol	118mg	39%
Sodium	756mg	32%
Potassium	316mg	7%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	953IU	19%
Vitamin C	1mg	1%
Calcium	701mg	70%
Iron	1mg	6%