5 from 105 votes
Baked Homemade Macaroni and Cheese Recipe
This baked homemade macaroni and cheese combines three cheeses—sharp cheddar, white cheddar, and American—with a creamy sauce thickened by a butter, flour, and milk roux. Cooked macaroni noodles are mixed with the cheesy sauce and eggs, then topped with additional cheese and baked to achieve a golden, bubbly crust with a rich, creamy interior.
Prep Time
30 mins
Cook Time
20 mins
Servings:
16
Calories:
529 kcal
Course:
Side Dish, Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 529
% 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.