Baked Homemade Macaroni and Cheese Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Servings
16
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Calories
529 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Baked Homemade Macaroni and Cheese Recipe
Description
The recipe starts by creating a roux with butter, onions, garlic, and flour, cooked until lightly browned. Whole milk is added and brought to a boil to form a thick creamy base. Sharp cheddar, white cheddar, and American cheeses are whisked into the sauce, creating a rich and melty texture. Cooked macaroni noodles, drained but still firm to the bite, are combined with beaten eggs and the cheese sauce, which helps set the dish during baking.
The mixture is placed in a casserole dish, topped with remaining shredded cheeses, and baked at 350°F until bubbling and golden on top, offering a satisfying contrast between the creamy inside and the slightly crisp cheese topping. The flavorful combination of cheeses provides depth, while the onions and garlic add subtle aroma.
This dish can be made ahead, refrigerated, and reheated safely. It freezes well when wrapped properly, allowing for convenient storage. For reheating, baking covered with foil warms it thoroughly without drying. Optional garnishes like chopped parsley or chives add a fresh touch. Omitting eggs results in a looser sauce if desired.
Ingredients
- 4 tablespoons butter unsalted
- 1 yellow onion peeled and small diced
- 4 garlic finely minced cloves
- 4 tablespoons all-purpose flour
- 6 cups milk whole
- 3 cups cheddar cheese sharp, shredded
- 3 cups cheddar cheese shredded, white
- 3 cups American cheese shredded
- 1 ½ pounds macaroni noodles
- 3 egg large
- sea salt fresh cracked pepper
- black pepper fresh cracked pepper
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
- This macaroni and cheese can be made up to 2 days ahead but must be reheated before serving.
- Store in the refrigerator for up to 5 days or freeze covered for up to 3 months; thaw before reheating.
- Reheat by baking covered with foil at 350°F for 10-12 minutes or in the microwave until hot.
- Feel free to swap the cheeses based on preference.
- For a looser sauce, omit the eggs from the recipe.
- Garnish with chopped parsley or chives if desired.
- Optionally prepare the sauce and noodles separately, then combine before baking; add milk when reheating if needed for consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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