Baked Mac and Cheese Recipe
- 4 cups uncooked elbow macaroni
- 3/4 cup finely chopped onion
- 3/4 cup butter, divided
- 6 tablespoons all-purpose flour
- 4-1/2 cups milk
- 4 cups (16 ounces) shredded sharp cheddar cheese
- 1 teaspoon ground mustard
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3/4 cup dry bread crumbs
- 1. Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in 1/2 cup butter. Add the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth.
- 2. Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
1 serving (1 cup) equals 638 calories, 39 g fat (26 g saturated fat), 125 mg cholesterol, 1,113 mg sodium, 49 g carbohydrate, 2 g fiber, 24 g protein.
Reviews for Baked Mac and Cheese
"I have been looking for a great tasting mac and cheese recipe for a long time. This one surpasses all I have tried. I would definitely make it again. My husband loved it as well."
"I made this using gluten-free ingredients (noodles, flour, etc.) and it was amazing!!! Definitely a "bake and take" for church functions!! I love it."
"My husband and I both really loved this recipe! I cut it in half and added Velveeta cheese in as well. Next time I may even add leftover ham in too."
"Made this for a potluck, and I thought it tasted great, except for the onions. I would use about half the amount of onions next time."
"Made this yesterday for thanksgiving. The only things I changed were that I added 2 cups of elbow noodles and 1 extra cup of cheese. It turned out AMAZING!! everyone loved it. It will definately be on the list for holiday side dishes from now on :)"
"It was okay. I didn't like the onions so much, and I think it needed a little more salt for my taste."
"It's not done baking yet, but I couldn't get enough of the cheese sauce. It has to be the best tasting cheese sauce I've ever made and it's very creamy. I kept eating the left over sauce in the pan before washing it. I changed some parts about this, I always use Dijon Mustard for cheese sauce. And I used Mild Cheddar instead of sharp, I think it allows me to use less salt. All I did was a dash of salt and pepper and it tasted perfect. That was ALOT of cheese! I didn't put all of it in the sauce, and instead sprinkled it on top with the bread crumbs. Also, I thought a whole stick of butter was a lot...So I didn't do the butter and bread crumb thing."
"Us Adults liked it, the Teenagers said it tasted good but they didnt like the way it left the roof of there mouths feel? We used Tillamook Sharp ... Would make it again f!"
"This recipe is great! The only change I made was that I used yellow mustard instead of brown (I didn't have any brown). It was SO good. The only thing, you may want to half this. This makes A LOT! But great recipe!"
"This is an awesome recipe. I used a horseradish mustard and added fresh garlic for a little extra flavor!!!"
"I had an extra half a box of elbow macaroni in the pantry & tossed it in. And I boiled my macaroni the night before, rinsed it in cold water then put in fridge. The next day when I made the cheese sauce I slowly added in the prepared in advance macaroni and saved time. I served it to my book club and everyone loved it. Thank you for my next go-to recipe and making me a star. Didn't really change anything in the sauce."
"Made this recipe today and it was quite easy, hardly and dishes used, YEAAHH!!, but i found the mixture to be a little to thick, and when mixed it turned out goopy, it was my first time, so hope it comes out a little better next time!!, oh and is taste delicous!!....RECOMMENDED"
"I've tried a few baked mac and cheese recipes and this is now my go-to recipe! It's delicious! I made it with the sharp white cheddar as reccommended and did add a couple dashes of paprika and hot sauce to give it a bit more flavor, but other than that stuck to the recipe and it was great! Makes a full 13x9 pan, and is very affordable compared to recipes with tons of expensive cheeses!!!"
"Writing this review as I start to prep the ingredients to make it again. Kiddos love it and so do the grownups. Will be a household staple from here on in :)"
"My family loves this! And I didn't make any changes to it."
"This was a hit with my family and friends! I will make it again with no changes."
"This recipe was so overly flavoured by the powdered mustard it was obscene. The Onions were a nasty surprise counterpoint as well. Also, no egg?? Bleh!!"
"So good and everyone loved it! Will make again!"
"This was delicious and easy to make! And the leftovers were almost more tasty the next day!"
"This was really good. I made it for a family dinner and everyone liked it. I used Tillamook White Cheddar."
"The best mac & cheese I've ever had!"
"My family really enjoyed this. I used a blend of cheddars (white and yellow) and thought it was full of flavor."
"The family loved it! Added bacon to bump up the flavor...Will make this one again"
"I really liked it. I used sharp cheddar and added just a little salt for more flavor."
"this dish was very easy to make. i added garlic and parsley for a little extra flavor i reccomend this recipe"
"Has no flavor. I would not recommend this recipe"
" It just wasn't what I was looking for. Something seemed to be missing. Also, it was impossible to make with two babies at my heels. "
"This recipe sounds good and very close to my own recipe but I use dejion mustard for example"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.