Baked Macaroni and Cheese

Baked Macaroni and Cheese Recipe
Photo: Antonis Achilleos; Styling: Elizabeth Blake


Serves: 8

Cost per Serving:


Recipe Time

Prep: 10 Minutes
Cook: 40 Minutes

Nutritional Information

Calories 654
Fat 32 g
Satfat 18 g
Protein 29 g
Carbohydrate 63 g
Fiber 3 g
Cholesterol 99 mg
Sodium 734 mg


Salt and pepper
1 pound elbow macaroni
5 tablespoons unsalted butter
1 cup plain dry bread crumbs
1/4 cup grated Parmesan
1 tablespoon chopped parsley
1/4 cup all-purpose flour
4 cups whole milk
1 teaspoon dry mustard
1/8 teaspoon cayenne
3 cups shredded sharp Cheddar
1 cup shredded Monterey Jack


1. Preheat oven to 375ºF. Mist 2 8-inch square baking dishes with cooking spray.

2. Bring a pot of salted water to a boil. Cook macaroni until slightly tender but still firm, 5 to 6 minutes. Drain and run under cold water.

3. In a medium skillet, melt 1 Tbsp. butter over low heat. Stir in bread crumbs. Remove from heat; stir in Parmesan and parsley. Transfer to a bowl. Melt remaining 4 Tbsp. butter in a pan over low heat. Add flour and whisk for 3 minutes. Gradually whisk in milk, then mustard and cayenne. Bring to a simmer over medium-high heat and cook, stirring often, until slightly thickened, 10 to 15 minutes. Remove from heat; stir in cheeses until melted. Season with salt and additional cayenne. Stir in macaroni. Divide mixture between baking dishes; top with bread-crumb mixture.

4. Bake casseroles until lightly browned and bubbling, 20 to 30 minutes. Let cool 5 minutes.


Make it ahead

TO FREEZE: Let casseroles cool completely on wire racks. Cover with plastic wrap, then foil, before freezing.

TO SERVE: Preheat oven to 375°F. Remove foil and plastic wrap. Place casseroles on a baking sheet lined with foil. Cover baking dishes with foil. Bake until hot and bubbling on edges, about 1 hour. Uncover and bake until topping is golden, about 10 minutes longer.

September 2013
Also featured in: All You, January 2013;
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