Baked Macaroni and Cheese

Easy Baked Macaroni and Cheese. Tender elbow macaroni in a creamy cheddar cheese sauce baked until golden brown. The perfect side dish to go with any meal!

Baked Macaroni and Cheese

This Macaroni and Cheese is comfort food at its finest. It is rich, creamy and very cheesy. This macaroni and cheese recipe starts of with a delicious cheese sauce made of equal parts flour and butter mixed with milk and lots of seasonings. Then I stir in extra sharp cheddar cheese. The cheese sauce gets tossed with the tender noodles and baked until golden brown and crispy on top!

This Baked Macaroni and Cheese recipe only takes 45 minutes to make start to finish. Heres what youll need:

Ingredients

• Elbow Macaroni: I cook until al dente. Any longer and the noodles will become mushy after baking. I love using elbow macaroni however cavatappi pasta would also be great too!
• Butter: I use 1 whole stick on butter in this homemade macaroni and cheese. It makes it rich, buttery and creamy!
• Flour: Is used to thicken up the sauce. If you are gluten free you can substitute cornstarch for the flour. It works great!
• Milk: I use 2% because that is what I typically have on hand. However whole milk could also be used.
• Extra sharp cheddar cheese: I love using extra sharp cheese however gruyere, gouda, monterey jack or Colby jack would also be amazing in this. I sometimes like to do half gruyere half sharp cheddar cheese!
• Seasonings: This macaroni and cheese is loaded with flavor thanks to the mustard powder, onion powder, garlic powder, paprika, salt and pepper!

How to makeMacaroni and Cheese

• Boil pasta: In salted water until al-dente according to package instructions. Drain and set aside.
• Preheat oven: To 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.
• Make cheese sauce: Meanwhile melt butter in a large pot. Add in flour and whisk constantly for 2 minutes. Slowly whisk in milk. Add in all of the seasonings. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Make sure to keep the milk moving to avoid burning. Take off the heat and stir in 4 cups of the shredded cheddar cheese. Season with more salt to taste if desired.
• Bake: Pour into the prepared pan and top with the remaining 1 cup of shredded cheese. Place in the oven uncovered and bake for 20-25 minutes or until golden brown.
• Serve: Immediately and enjoy!
• Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: On the stove top with a splash of milk or cream.

Variations

• For some added spice add in some pickled or fresh jalapeos.
• Crumbled bacon would be amazing in this!
• Ive made this recipe with leftover diced ham and broccoli and it is delicious.
• For a crispy topping try adding toasted panko breadcrumbs or crushed ritz crackers on top!

Can this be made in the slow cooker?

I have made this recipe before for potlucks and parties and made it as directed above but skipped the final step of baking. I transfer it to the slow cooker and keep it on the warm setting. It holds up great for hours and does not get dried out.

What to serve with this Baked Macaroni and Cheese

• Grilled Chicken
• Roasted Turkey
• Spiral Sliced Ham
• Honey Garlic Salmon
• Slow Roasted Beef Brisket
• Pork Tenderloin
• Honey Barbecue Chicken Bites

Here are more delicious Side Dish Recipes to enjoy!

• Easy Sweet Potato Casserole
• The BEST Green Bean Casserole
• Easy Bacon Cheddar Biscuits
• The BEST Cornbread
• Slow Cooker Balsamic Brussels Sprouts

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