Baked Macaroni and Cheese
User Reviews
4.9
Baked Macaroni and Cheese
This family favorite, was handed down to me from my Grandma. The easy baked macaroni and cheese recipe is creamy, super simple, and so tasty just like Grandma made it! This recipe is perfect for everyday, holidays, or pot lucks!
Ingredients
- 16 ounces uncooked pasta
- 1/4 cup butter
- 1 egg
- 1 cup milk or more
- 16 ounces sharp cheddar cheese divided (see note)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper or more to taste
Instructions
- Preheat oven to 350˚F.
- Cook pasta to al dente per package directions. While the pasta is cooking, shred the cheddar cheese with a cheese grater.
- Once pasta is done, turn off the burner, drain the water, then return to the burner it was cooked on. The residual heat will help to melt everything together.
- Stir in the butter. Once the butter is melted into the noodles, add the egg and stir to coat. Then stir in the milk, salt, and pepper.
- Stir the shredded cheese in a handful at a time, making sure to reserve about 1/4 of the cheese for topping the casserole.Continue to stir until the cheese is completely melted. You can add more milk if you want a creamier consistency to the mac and cheese.
- Transfer the macaroni and cheese into a large casserole dish, and sprinkle the remaining cheese over the top.Bake in the preheated oven uncovered for 20-25 minutes, or until the top of the cheese is melted.
- Serve immediately for the creamiest dish.
Notes
- Substitutions and Tips:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe can be halved to make an 8x8 casserole dish.
- Pasta – Any style of pasta can be used. I enjoy switching it up between classic macaroni noodles, shells, and fun shapes the kids will enjoy.
- Butter – Salted or unsalted will both work.
Block Cheddar — I prefer to use block cheddar cheese when making this. It will melt and combine better and give you an overall more delicious result. You can use pre-shredded in a pinch, but it is never quite as good as shredding your own!
I use cheddar because that is how my mom made it! You can use almost any cheese in this recipe, or even do a combination of cheeses. Some other cheeses I like in this recipe are:
Monterey jack Colby jack Fontina Mozzarella
I use cheddar because that is how my mom made it! You can use almost any cheese in this recipe, or even do a combination of cheeses. Some other cheeses I like in this recipe are:
Monterey jack Colby jack Fontina Mozzarella
- Monterey jack
- Colby jack
- Fontina
- Mozzarella
- in the refrigerator for 3-4 days
- in the freezer up to a month
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 87mg | 29% |
| Sodium | 537mg | 22% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 395mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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