Baked Mac and Cheese
User Reviews
5.0
78 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
753 kcal
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Course
Main Course
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Cuisine
American
Baked Mac and Cheese
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Baked macaroni and cheese recipe. Don't miss the tips and serving ideas just above the recipe.
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Ingredients
- 16 ounce pasta
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup half and half
- 6 cups grated cheddar cheese divided, see the note below about types of cheeses
- salt
- ground black pepper
- 1/2 teaspoon dry mustard
Instructions
- Preheat oven to 325F. Grease a 9x13-inch baking dish. Set aside.
- Bring a large pot of salted water to boil over medium-high heat.
- Add the dry pasta, and cook for 1 minute less than the box calls for for al dente pasta.
- Meanwhile, melt the butter in a large saucepan over medium-low heat.
- Once melted, whisk in the flour.
- Let the flour cook, stirring constantly, for 1 minute.
- Stir in milk and half-and-half.
- Cook, whisking regularly, until the milk has thickened. The milk should coat the back of a spoon at this point.
- Whisk in 3 cups of the grated cheese, salt, pepper, and mustard.
- Drain the pasta, and return to the pot.
- Pour the cheese sauce over the cooked pasta, and toss to coat.
- Pour half of the cheesy pasta into the prepared baking dish.
- Sprinkle 1.5 cups of cheese over the pasta in the baking dish.
- Pour the remaining half of the cheesy pasta into the baking dish.
- Sprinkle the remaining 1.5 cups of cheese over the top of the pasta.
- Bake for 10-15 minutes, or until heated through and the cheese has melted.
- Broil if desired.
Notes
- Pasta: I use large elbow noodles in this recipe. Feel free to use another shape (like elbows, large shells, or cavatappi) if you prefer.
- Butter: I use salted butter. Feel free to use unsalted if you would like.
- Milk: I use whatever milk I happen to have on-hand - usually 1% or 2%. If you would like a richer mac and cheese, use whole milk. If you want a less rich mac and cheese, you can use skim.
- Half-and-half: The half-and-half adds some richness to the sauce. You can use milk in place of the half-and-half if you would like.
- Cheese: I like to use a blend of cheese to add more flavor to the sauce. I use a blend of sharp, white, and mild cheddar cheese. Other cheese that works well are gruyere, fontina, Monterrey Jack, Parmesan, and mozzarella. I don't recommend using cheese like Parmesan or mozzarella by themselves, but they work well in a blend.
- Dry mustard: If you don't have dry mustard, you can use Dijon mustard instead. I recommend about 1/4-1/2 teaspoon of Dijon mustard.
- Nutritional values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
753kcal
(38%)
Carbohydrates
55g
(18%)
Protein
33g
(66%)
Fat
44g
(68%)
Saturated Fat
28g
(140%)
Trans Fat
1g
Cholesterol
133mg
(44%)
Sodium
682mg
(28%)
Potassium
405mg
(12%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1498IU
(30%)
Vitamin C
1mg
(1%)
Calcium
772mg
(77%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 753 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 753kcal | 38% |
| Carbohydrates | 55g | 18% |
| Protein | 33g | 66% |
| Fat | 44g | 68% |
| Saturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 682mg | 28% |
| Potassium | 405mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1498IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 772mg | 77% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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