Basic Baked Macaroni and Cheese

READY IN: 42mins
Recipe by Panhandle Sam

I use this as a starting point for macaroni, and then add and subtract from here. It's perfect the way it is, though. Here I listed cheddar for the cheese, but hubby likes a colby and monterey jack combo better, so that's what I usually use.

Top Review by ColleenKelley

Two stars as written, four with my adjustments. 1) ADD SALT. 2) Jack up the pepper a bit. I doubled, then doubled again. 3) Instead of paprika, use a teaspoon of mustard powder or a tablespoon of dijon mustard. With those changes, this was a great base mac and cheese recipe, one I'll definitely play with to make variations like buffalo chicken mac and cheese or bacon ranch.

Ingredients Nutrition


  1. Boil macaroni noodles until tender; drain and set aside.
  2. Preheat oven to 350.
  3. In a medium sauce pan, melt butter on medium heat.
  4. Add flour one tablespoon at a time, and whisking between each addition.
  5. Whisk in seasonings, and cook for a couple of minutes, whisking constantly, so as not to burn.
  6. Add milk, half a cup at a time, whisking together between each addition. Allow to thicken (and keep on slowly whisking).
  7. Add all but a handful of cheese (for topping) and stir until completely incorporated.
  8. Add cheese sauce to macaroni noodles, then put everything into a baking dish.
  9. Sprinkle the remaining cheese on top.
  10. Bake for 25 minutes, then broil for an additional couple of minutes to crisp up the top (watch it so the top doesn't burn).

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