Basic Baked Macaroni and Cheese

"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."
 
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photo by Lisa B. photo by Lisa B.
photo by Lisa B.
Ready In:
42mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Boil macaroni noodles until tender; drain and set aside.
  • Preheat oven to 350.
  • In a medium sauce pan, melt butter on medium heat.
  • Add flour one tablespoon at a time, and whisking between each addition.
  • Whisk in seasonings, and cook for a couple of minutes, whisking constantly, so as not to burn.
  • Add milk, half a cup at a time, whisking together between each addition. Allow to thicken (and keep on slowly whisking).
  • Add all but a handful of cheese (for topping) and stir until completely incorporated.
  • Add cheese sauce to macaroni noodles, then put everything into a baking dish.
  • Sprinkle the remaining cheese on top.
  • 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).

Questions & Replies

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Reviews

  1. 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.
     
  2. Braindead_babe
    Waste of time and money. It was super bland and had ZERO flavor. I used 1 1/2 cups of cheddar and 1/2 of Monterrey jack cheese. If I could give this recipe zero stars I would.
     
  3. JadeCooks
    I thought this recipe was really good! the only thing i thought that could of been better was more cheese! overall really delicious!
     
  4. corduroy_dread
    Brilliant base for mac-and-cheese. My girlfriend and I love it.
     
  5. Merlot
    This is comfort food at its best. You just can't beat it on a cold night. I used cheddar cheese and we love it! Thanks for sharing, Panhandle Sam!
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I am a 21 year old homemaker (and soon to be mommy!) from the Florida Panhandle. I love to cook and try new things. I never got all the cooking wisdom from my mother that many other people have, so I've had to teach myself over the last couple years. I have to admit, though, it's been lots of fun with it's good share of hard work. Thank goodness my husband is so forgiving! DH and I have been married for almost two years now, and I just love him to pieces. We are having our first baby in March, so then I can cook for him, too! Well, as soon as he's ready. :) I am pretty young, and I am just now experiencing being invited to events and being asked to bring a dish. It's very exciting to me, and makes cooking all the more fun. Also, I am always hearing from DH, "These mashed potatoes are good," or whatever it is I am making, "but they aren't quite like my mom's." So, I am hoping that one day he will be saying to other people, "These mashed potatoes aren't as good as my wife's!" ha ha. Here's hoping! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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