Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Favorite Baked Macaroni and Cheese

Favorite Baked Macaroni and CheeseThis classic, versatile macaroni and cheese casserole is creamy, cheesy and oh so comforting hot from the oven. Serve it as a meatless main dish or as a hearty side dish.

Recipe Ingredients:

3 cups elbow macaroni, uncooked
1/3 cup butter
1 small onion (about 1/2 cup), finely chopped
1/4 cup all-purpose flour
3 cups milk
1 teaspoon kosher or sea salt, or to taste
1/8 teaspoon freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
4 cups shredded cheddar cheese

Optional Bread Crumb Topping:
2 tablespoons butter, melted
1/2 cup plain bread crumbs

Cooking Directions:

  1. Grease a 13 x 9 x 2-inch baking dish; set aside.
  2. Cook macaroni according to package directions; drain and set aside.
  3. Melt butter in large saucepan over medium heat; add onion and cook until onion is translucent and softened. Add the flour and cook, stirring constantly, for 1 minute. Add the milk, salt and pepper, heat to boiling and cook for 1 minute. Remove from heat.
  4. Add cooked macaroni and Parmesan cheese to sauce, mixing well. (If mixture seems too dry, stir in a small amount of additional milk until desired consistency is reached.)
  5. Spoon half of macaroni mixture evenly into prepared baking dish and sprinkle with 2 cups cheddar cheese. Spoon on remaining macaroni mixture evenly and sprinkle with remaining 2 cups cheddar cheese. If using the optional bread crumb topping, combine melted butter with the bread crumbs in a small bowl and sprinkle evenly over the cheese.
  6. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until bubbly and lightly browned. Allow to set for 5 minutes before serving.

Makes 12 servings.

Tips:

  • 1 (12-ounce) can evaporated milk and 12 ounces water can be substituted for the milk.
  • Add 2 cups of cooked meat atop the first layer of macaroni mixture. A tasty use for leftover holiday ham or turkey. Kids are especially fond of the addition of seasoned, cooked and crumbled ground beef.
  • Be creative and change up the flavor by using another type of cheese or a combination of cheeses such as Monterey Jack, colby-Jack, mozzarella, Swiss cheese, queso blanco, etc.
  • Pastas such as penne, ziti, or conchiglioni (shell-shaped) can be used in place of the elbow macaroni.

Nutritional Information Per Serving (1/12 of recipe, without crumb topping): 344.6 calories; 51% calories from fat; 19.8g total fat; 59.8mg cholesterol; 485.7mg sodium; 182.3mg potassium; 25.3g carbohydrates; 0.7g fiber; 3.9g sugar; 24.6g net carbs; 15.9g protein.

Nutritional Information Per Serving (1/12 of recipe, with crumb topping): 379.4 calories; 51% calories from fat; 22.0g total fat; 64.9mg cholesterol; 532.3mg sodium; 191.7mg potassium; 28.6g carbohydrates; 0.9g fiber; 4.2g sugar; 27.6g net carbs; 16.5g protein.

Recipe and photograph by Hope Pryor; copyright © 1999; property of CooksRecipes.com. See Terms of Use.