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    You are in: Home / Recipes / Baked Macaroni and Cheese Recipe
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    Baked Macaroni and Cheese

    Baked Macaroni and Cheese. Photo by BigFatMomma

    1/7 Photos of Baked Macaroni and Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Mark H.'s Note:

    Mac and cheese is one of the all-time comfort foods. When my kids' taste finally outgrew the boxed stuff, I came up with this recipe to satisfy their need for cheese (my daughter, in particular, is a cheese junkie). I'm sure this recipe contains influences from my Mother and Grandmother. It goes great with other comfort food staples like meatloaf, roast, pork roast, etc.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Prepare macaroni according to package directions.
    3. 3
      Melt butter in a large pan.
    4. 4
      Whisk flour into melted butter to create a light roux (paste).
    5. 5
      Slowly whisk milk into the roux, whisking constantly to avoid lumps.
    6. 6
      Allow milk and roux to heat for about one minute, then begin adding the Velveeta.
    7. 7
      Continue to gently whisk the mixture until all Velveeta has melted, then add a pinch of white or black pepper.
    8. 8
      After macaroni has cooked, drain the water from the pot and mix in the cheese sauce.
    9. 9
      Once the macaroni and sauce are mixed together, transfer to a 9 x 13 baking dish.
    10. 10
      Cook uncovered for 25-30 minutes or until bubbly.
    11. 11
      Sprinkle 1 or 2 cups of shredded cheddar cheese over the top and bake for 5 more minutes, or until cheddar cheese is thoroughly melted.
    12. 12
      Remove from oven and allow to cool for 5 to 10 minutes before serving.

    Ratings & Reviews:

    • on October 10, 2001


      This was great, I don't like Velveeta cheese and I still enjoyed it. This has helped me on my way to "mastering" mac and cheese!

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    • on August 12, 2002


      I loved this recipe. I used Velveeta Light and it still tasted delicious. Also, 1 cup of cheddar cheese was enough for us, but 2 cups would be good for a real cheese fanatic. This is a good make-ahead macaroni and cheese. Pop it in the oven 30 minutes before you're ready to serve.

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    • on August 12, 2002


      This was a surprise hit. I was sure I wasn't going to like any sauce made with Velveeta, but a large brick of it bought at a bargain price was sitting in my fridge so I needed to start using it. I was unsure of the amount of dry macaroni to use (I had a 900-gram bag), so I tried 5 1/4 cups ... but I think that was a tad too much and next time will use 4 cups. This recipe was very easy to prepare, came together quickly, and was a HUGE hit with both my husband and teenage son. I liked the mild creamy/cheesy sauce; it was very old-fashioned and definitely qualifies as comfort food. I substituted a few shakes of Tabasco for the white pepper; that was the only change I made. Thanks for the recipe, Mark!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (135)


    Nutritional Facts for Baked Macaroni and Cheese

    Serving Size: 1 (239 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 601.6
    Calories from Fat 247
    Total Fat 27.4 g
    Saturated Fat 17.0 g
    Cholesterol 85.7 mg
    Sodium 874.8 mg
    Total Carbohydrate 64.9 g
    Dietary Fiber 2.3 g
    Sugars 5.5 g
    Protein 22.9 g

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