BEST Simple Baked Mac and Cheese
User Reviews
5.0
111 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
12
-
Calories
303 kcal
-
Course
Side Dish, Main Course
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Cuisine
American
BEST Simple Baked Mac and Cheese
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This baked homemade macaroni and cheese is the very best in comfort food. It’s creamy, tangy, and of course, so cheesy. It’s easy to make, family-friendly, and goes great with just about everything. It’s also perfect as a main dish meal all by itself.
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Ingredients
- 16 ounces elbow macaroni uncooked
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 1 1/12 cups milk
- 8 ounces sharp cheddar cheese grated (I do not recommend pre-shredded)
- 1 teaspoon garlic powder
- 1 teaspoon coarse kosher or sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup gruyere cheese grated; I do not recommend pre-shredded
- 1/4 cup parmesan grated ; I do not recommend pre-shredded
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Instructions
- Preheat the oven to 375°F.
- Spray a 9x13 baking dish with avocado oil spray and set aside.
- Bring a large pot of water to a rolling boil.
- Add the elbow macaroni and cook until al dente.
- While the pasta is cooking, add the butter to a saucepan over medium heat.
- Once the butter has melted, add the flour and whisk. Whisk until it is smooth and makes a roux.
- Slowly pour in the milk, whisking continuously. You want to keep it smooth. Be sure to whisk out any clumps.
- Turn off the heat and add in the cheddar cheese, garlic powder, salt, and pepper.
- Mix together until it is smooth and creamy.
- Drain the pasta and return it to the pot.
- Pour in the cheese sauce and mix it until all of the pasta is covered.
- Pour the pasta into the baking dish and spread it evenly.
- Top the pasta with the gruyere and parmesan cheese.
- Bake in the oven for 10-15 minutes, just until the cheese is melted and bubbly.
- Remove from the oven and enjoy!
Notes
- I don't recommend pre-shredded cheese because the anti-caking agent used prevents it from having a smooth, creamy melted texture
- When making the cheese sauce, it's important to make sure your roux is smooth to avoid having clumps in the cheese sauce.
- I don't recommend replacing the sharp cheddar with mild or medium. You'll lose a lot of the cheesy flavor.
- Don't bake it too long or you risk drying it out.
Nutrition Information
Show Details
Serving
1serving
Calories
303kcal
(15%)
Carbohydrates
32g
(11%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
38mg
(13%)
Sodium
403mg
(17%)
Potassium
143mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
397IU
(8%)
Vitamin C
0.05mg
(0%)
Calcium
250mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 303kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 403mg | 17% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 250mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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