Everyone has a favorite baked macaroni and cheese. This one in particular is divine. Rich, full of flavor and gone in a blink of an eye. People have asked me for years for this recipe and are often surprised at its simplicity. It’s really quite simple to remember how to make baked macaroni and cheese as it’s based on equal amounts of cheese, milk (or cream) and macaroni by weight. However, if you want to be really naughty, you can double the amount of cheese. Beyond that, the oils in the cheese will separate and you’ll have an oily bake. Don’t be too greedy.

Make a simple roux (fancy word for cooking flour and butter together which thickens dishes,) add in milk, melt cheese, pour over cooked pasta and bake. The most difficult process is investing time. It takes about 1 1/2 hours start to finish, but most of that is waiting for it to bake and can be broken down into two days or even prepared days, weeks or months in advance with the help of the freezer.

Now a caveat on nutrition: I’ve always equated this dish to the holidays. It’s not the healthiest for you, especially when you use cream and double the amount of cheese for the cheese sauce, but it’s a hit for special occasions. Moderation, folks. It’s nearly impossible for this dish, so that’s why I refuse to make it more than twice a year. Everyone has a favorite Baked Macaroni and Cheese. This is mine.

Baked Macaroni and Cheese

This is an easy recipe that can be made the night before, frozen for future use or baked the same day. Spices are added to enhance the flavor of the cheese but not necessary for the picky eaters in the family.

Print Recipe

Prep Time25 minutes minutes

Cook Time1 hour hour

Servings15

Calories 260

Ingredients

• 1 pound elbow macaroni
• 4 cups (1lb) shredded cheese
• 2 cups (480mL) milk
• 2 tbs (30g) butter
• 3 tbs (30g) flour
• 1 tsp (2g) paprika
• ½ tsp (1g) ground mustard
• ½ tsp (2.5g) salt
• ¼ tsp (.5g) turmeric

Instructions

• Preheat the oven to 350F (180C.)
• Set aside a 9×13 (23x33cm) casserole dish.

Cheese Sauce

• Melt the butter in a 3 quart saucepan on medium heat.
• Add the flour, constantly stirring with a wooden spoon or whisk until the mixture turns brown, about 2- 3 minutes.
• Gradually add in the milk, stirring and allowing the flour mixture (roux) to absorb the milk. This will prevent lumps. Add in the salt and spices if using.
• Cook on medium low, stirring often to prevent burning until milk begins to thicken, about 10 minutes. While the sauce is thickening, you can start the water for the macaroni.
• Turn heat to low and start adding cheese 1/4 cup at a time, stirring until it melts. Once melted, turn off the heat to prevent the oils in the cheese from separating.

Macaroni

• Bring 4 quarts of water to a boil in a large stock pot. Add the macaroni. Bring the water back to a boil and cook the macaroni 2 minutes less than the box states. Drain.
• Add the macaroni to the cheese sauce and stir.
• Pour into the 9×13 (23x33cm) pan or 3qt casserole dish and cover with foil.
• Bake covered for 30 minutes. Remove the foil and bake an additional 15-25 minutes or until desired browning occurs.

Notes

If desired, add breadcrumbs or crushed crackers to the top after removing foil.

Mild and medium cheddars have better melting point than sharper cheddars.  It is recommended that you use half the cheese as an easily melting cheese such as mild cheddar.  This helps prevent the dish from becoming oily.

You can safely double the amount of cheese in this recipe before the cheese sauce splits.

Nutrition Facts

Baked Macaroni and Cheese

Amount per Serving

Calories

260

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

7.3

g

46

%

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

2.8

g

Sodium

 

360.1

mg

16

%

Carbohydrates

 

25.2

g

8

%

Fiber

 

1.1

g

5

%

Protein

 

12.5

g

25

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.