Show Subscription Form

Baked Mac and Cheese Recipe
Baked Mac and Cheese Recipe photo by Taste of Home

Baked Mac and Cheese Recipe

Read Reviews
4.5 26
Publisher Photo
"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.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

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.


  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.
Originally published as Baked Mac and Cheese in Quick Cooking May/June 2005, p61

Nutritional Facts

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Baked Mac and Cheese

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 3, 2015

"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."

Reviewed Aug. 2, 2015

"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."

Reviewed Nov. 28, 2014

"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 :)"

Reviewed Oct. 8, 2014

"It was okay. I didn't like the onions so much, and I think it needed a little more salt for my taste."

Reviewed Sep. 7, 2014

"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."

Loading Image