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Baked Mac and Cheese

 Baked Mac and Cheese
"Even people who have had their own macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version," writes Schelby Thompson of Dover, Delaware. Tip: "Make it with extra-sharp white cheddar cheese for more flavor," Schelby recommends.
6-8 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 638 calories,

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Baked Mac and Cheese (continued)

Nutritional Facts: 39 g fat (26 g saturated fat), 125 mg cholesterol, 1,113 mg sodium, 49 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.