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Oven-Baked Macaroni and Cheese

Photo Credit
Igor Dutina/Shutterstock
The Editors
Yield
Makes 4 servings.
Category
Pasta
Course
Main Dish
Preparation Method
Bake
Credit
Kari Gilkison, Indiana
Sources
The Old Farmer's Almanac Readers' Best Recipes
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This oven-baked Macaroni and Cheese recipe is a winner featured in our Readers’ Best Recipes cookbook. It’s a very smooth and creamy mac and cheese—and we loved it!

The recipe was submitted by Kari Gilkison from Indiana who said, “My grandma always made this when we had get-togethers and family reunions. I make it for all of our family gatherings.”

Try topping it with breadcrumbs (we’ve included this as an option). Make it and never look back at that boxed stuff again!

Tip: The best way to reheat leftover mac and cheese is on the stove. Add a small amount of milk to the leftovers and warm over low heat, stirring often.

Ingredients
8 ounces uncooked elbow macaroni
1/4 cup (1/2 stick) butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1-3/4 cups milk
1 cup shredded cheddar cheese
Instructions

Preheat oven to 350°F. Grease a 13x9-inch baking dish.

Cook macaroni according to package directions. Drain and set aside.

In a skillet over medium heat, melt butter. Add salt and pepper and stir. Add flour and cook over low heat, stirring constantly. Add milk and whisk to combine. Add cheese and stir until it melts.

Pour macaroni into prepared dish. Pour cheese mixture over macaroni and stir to combine.

Optional topping: In a skillet over medium heat, melt 2 tablespoons butter. Add 1/2 cup breadcrumbs and cook until browned. Sprinkle over macaroni and cheese.

Bake for 30 minutes, or until golden brown.

About The Author

The Old Farmer's Almanac Editors

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Comments

JR (not verified)

2 years 10 months ago

Also, my mother used to add a can of drained whole tomatoes that she broke up.

Linda Hennessey (not verified)

2 years 10 months ago

My husband makes our mac & cheese. His variation is to crush Ritz Crackers for the topping. It's wonderful!

Geri Reski (not verified)

2 years 10 months ago

I see someone just commented to add some dry mustard..GOOD ADVICE! It adds a tad of sharpness the dish needs! Plus I would use sharp or even extra sharp cheddar. For a variance to the dish adding green onions will awaken the dish but little kids may not like that. One more touch..crisp up some prosciutto then sprinkle on top after cooking..YUM!

Denise T (not verified)

3 years 8 months ago

Though this is a pretty straight forward recipe, traditionally, some dried mustard is added to enhance the cheesy goodness without tasting mustardy. A quarter teaspoon or so should do it. If you don't have dry, add a teaspoon of prepared mustard instead, doesn't matter which kind you have though grainy or whole seed versions may add an unwanted texture to the creaminess of the sauce.

Carolyn Butler (not verified)

4 years 9 months ago

It would help to have the nutritional breakdown for each recipe. I hope you'll consider adding that information to the recipes. Thanks for listening.