Baked Macaroni and Cheese

Photo: Antonis Achilleos; Styling: Elizabeth Blake

Yield: Serves: 8
Cost per Serving: $1.22
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 654
  • Fat: 32g
  • Saturated fat: 18g
  • Protein: 29g
  • Carbohydrate: 63g
  • Fiber: 3g
  • Cholesterol: 99mg
  • Sodium: 734mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 375ºF. Mist 2 8-inch square baking dishes with cooking spray.
  2. 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. 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. 4. Bake casseroles until lightly browned and bubbling, 20 to 30 minutes. Let cool 5 minutes.
Note:

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.

Also featured in: All You, January 2013
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