ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Macaroni and Cheese

Photo: Charles Schiller; Styling: Karen Tack

Prep time 10 mins
Cook time 20 mins
Yield

Serves: 8

Ingredients

  • 1 pound elbow macaroni
  • Salt and pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon dry mustard
  • 12 ounces shredded Cheddar
  • 12 saltines, crushed

Nutrition Information

  • calories 536
  • fat 25 g
  • satfat 15 g
  • protein 23 g
  • carbohydrate 56 g
  • fiber 2 g
  • cholesterol 72 mg
  • sodium 389 mg

How to Make It

  1. Preheat oven to 400°F. Cook macaroni in a pot of boiling salted water until slightly tender but still firm, 5 to 6 minutes. Drain, run under cold water, drain again.

  2. In a medium saucepan, melt butter over low heat. Add flour and whisk for 3 minutes. Gradually whisk in milk, then mustard and 1/8 tsp. pepper until thoroughly combined.

  3. Bring sauce to a simmer over medium-high heat and cook, stirring often, until slightly thickened, 10 to 15 minutes. Remove from heat and stir in cheese until melted. Season with salt and pepper. Pour sauce over macaroni and stir well. Divide mixture among 8 small ovenproof baking dishes; top with crushed saltines.

  4. Bake until macaroni mixture is bubbling and cracker crumbs are golden brown, 10 to 15 minutes.