Jan 12, 2018 - A classic and easy baked mac and cheese recipe! This recipe is dangerously easy to make and is topped off with a buttery, crisp toasted panko. This homemade macaroni and cheese isn’t dry or chunky or bland. It’s an amazing recipe for cavatappi noodles with a creamy cheese sauce that’s simply perfect. Cavatappi is definitely my favorite noodle to use when making homemade macaroni and cheese, but you can use macaroni noodles or any other noodles you like.
Recipe by: GEPETTO_69
'This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.'
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Ingredients
1 h 5 m servings561 cals- Adjust
- US
- Metric
![Best Best](/uploads/1/2/5/3/125301292/838067374.jpg)
Directions
Prep
Cook
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
- Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
- Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 561 calories;33.3 g fat;36.5g carbohydrates;28.3 g protein;100 mg cholesterol;1194 mg sodium.Full nutrition
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Reviews
Read all reviews7791006 Ratings
We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I've ever tasted. Can't wait for an excuse to make it again. The sauce turned out inc...
Most helpful critical review This recipe is ok. Its a good starter recipe. I might make it again but next time will leave the onion out. With the onion left it, all it tasted like was onions and I made the recipe as stated....
Most positive
Newest
This recipe is ok. Its a good starter recipe. I might make it again but next time will leave the onion out. With the onion left it, all it tasted like was onions and I made the recipe as stated....
We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I've ever tasted. Can't wait for an excuse to make it again. The sauce turned out inc...
I feel priveledged to be the first to rate this recipe!! I truly loved it, and I am a mac and cheese connoisseur. VERY IMPRESSED! To use Velveeta AND sharp cheddar, made for a perfect combinat...
I made this dish for family dinner tonight and it was amazing! My mom, dad, and sister went crazy for it. I made a few changes, including switching processed American cheese for Mozzarella and a...
This is a great recipe for creamy baked mac and cheese. I had a 16 oz package of elbow macaroni, so to double the sauce, I used the same amount of flour but doubled the butter and added about 3/...
Ok, I made this for a group of 32, including myself. I had my doubts about it while making it, but I've got to tell you, the finished product wowed everyone, including myself. Next I'm going t...
This is the best recipe for Mac&Cheese! It's easy, it doesn't take a long time to prepare and it's cheap! I love it because the taste is so authentic! It's better than my mom's Mac&Cheese! (Sorr...
This recipe is absolutely delicious and is quite easy to make. It was just as wonderful 2 days later when I reheated it in the microwave then stirred in a small amount of milk. The only bad rev...
i made this on easter and everyone complimented me on it! it is perfect baked mac and cheese - not as creamy as the stovetop kind but it's not supposed to be. it had a mild flavor that i reall...
Recipe by: Judy
'This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.'
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Ingredients
50 m servings858 cals- Adjust
- US
- Metric
Directions
Prep
Cook
Ready In
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
- Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Nutrition Facts
Per Serving: 858 calories;48.7 g fat;66.7g carbohydrates;37.7 g protein;142 mg cholesterol;879 mg sodium.Full nutrition
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Reviews
Read all reviews1k2253 Ratings
Very creamy and yummy. If you think your sauce is too runny before pouring it over the macaroni, it's not. I was very nervous that my sauce was not thick enough, but once I poured it over the ma...
Most helpful critical review I agree that a dash of dry mustard is missing from this recipe. Also, if you realllly want a rich taste, try substituting half of the milk with evaporated milk. The evaporated milk gives Mac ...
Most positive
Newest
Very creamy and yummy. If you think your sauce is too runny before pouring it over the macaroni, it's not. I was very nervous that my sauce was not thick enough, but once I poured it over the ma...
I have to laugh at the one who rated this 1 star for the fat and calories... who makes low cal mac & cheese? :) This is a great recipe. Prepare yourself for a heartattack on a plate but well w...
Rave reviews at my house. Can only give 4 stars though as I followed someone else's tips on reducing milk to 1/2C. Adding 2C evapo. milk and 1/2C sour cream. I decided to double the recipe so th...
Rich & Creamy. Looked a little bland, so I added minced garlic (1 tbsp), dry mustard powder (1/2 tsp)& used fresh shredded romano instead of parmesan (if you do use parmesan, use fresh shredded,...
I had to try this recipe ever since I read the rating critizing it for being loaded with 'fat' ie CHEESE... Duh, that's what Mac and cheese is about!! I made it with large elbow macaroni so the ...
I agree that a dash of dry mustard is missing from this recipe. Also, if you realllly want a rich taste, try substituting half of the milk with evaporated milk. The evaporated milk gives Mac ...
Very good! Everybody went back for seconds. The youngest male in the house (age 21) insisted on taking a bowl to go while his girlfriend took him to buy a couch (LOL!). The parmesan cheese...
This is an amazing base recipe. I boiled the noodles in 1:1 chicken broth and water, added ham and used only one cup of cheddar and added a cup of mozzerella. Wounderful!
When I made the sauce, it looked like more than what I'd need. But, it bakes up firm and creamy. I made a couple tweaks though - I added about a cup more cheese than what it called for. I als...