Baked Macaroni and Cheese

READY IN: 45mins
Recipe by cburke11616

This recipe came off of the box of Mueller's elbow macaroni and everyone loved it so I am putting it here for safe keeping. I used the Kraft three cheese crumbles (monterey jack, colby and cheddar) in place of sharp cheddar and I think that is what made it SO yummy! And I sprinkled sharp cheddar on top the last 10 minutes of cooking and did not use the croutons.

Top Review by Chef shapeweaver

I made this recipe on 2/21/11 for the " Comfort Food " Event in the Food Photo Forum, and most importantly for mine and my SO's dinner:).I made this recipe as follows,everything but the seasonings and amount of croutons were cut in half.As I was getting ready to make the cheese sauce,only 3/4 cup of cheese was added I wanted to add a bit of cheese to the top before adding the croutons.The baking time was " Right On The Mark ",but we both felt that the finished product needed a bit more of a "kick".I really liked the idea of using croutons in place of bread crumbs or crushed crackers.But thanks for taking the time to post this recipe and, " Keep Smiling :) "

Ingredients Nutrition


  1. Cook elbow macaroni for 9 minutes.
  2. Drain, cover and set aside.
  3. Preheat oven to 350 degree F.
  4. In medium saucepan, melt margarine or butter; blend in flour, mustard, salt and pepper.
  5. Cook until mixture is smooth and bubbly; gradually add milk.
  6. Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
  7. Gradually mix in cheese. Stir over low heat until cheese is melted.
  8. Add pasta; mix together lightly. Pour into 2-quart casserole.
  9. Top with croutons. Bake 25 minutes.

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