Classic Baked Macaroni and Cheese

Made this with low-fat, 2%,milk and shredded Mac and cheese cheese which my family loves! It was cheesy, creamy, easy to make and delicious! Will definitely make this again!!

I absolutely loved this recipe! I made this for my fiancé and I , it was pretty late and I wanted to make a quick dish we would enjoy and I came across this came recipe However I did make some minor alternations , I used a lil more flour with 1 1/2 cups of milk , added some garlic powder for a tasty kick and coated extra cheese on the top and it was delicious next time I will be usuing chicken broth and adding bacon and some fresh garlic . It was very easy to make and clean up afterward would highly recommend!!

This is the only macaroni and cheese recipe I make for my kids … well I started when they were kids, but now when they visit home from college and grad school, they request this recipe over and over.

I use the stove top version and I double the recipe to ensure some great leftovers. I substitute white pepper for black pepper (just for the look), and I use less than half of the red pepper. I generally add a few extra ounces of sharp cheddar, plus I also add in a few slices of American cheese, mainly to make it even more velvety smooth and creamy.

This is the best recipe that I have found so far. It doesn't yield a dry product like some recipes. I definitely recommend trying it!

I changed this a bit due to introducing "real" mac & cheese to my 8YO who due to an allergy has never had it before (he's used to vegan cheese). This turned out great! I used bacon everywhere since my son loves it. So 4 pieces bacon crumbled in the cheese sauce and 4 pieces bacon crumbled with breadcrumbs on top (i used all the cheese in the sauce). In place of the milk I used 2 cups chicken broth and used white pepper and no red pepper. I haven't baked it yet but prior to baking it tasted amazing! I had to force myself to stop so there'd be plenty for dinner. Thanks for the quick and easy basic recipe! 

This is a great recipe, my teenage sons have made it!! For those who have grainy sauce, I used to have the same problem until I switched to Cracker Barrell block sharp cheddar.

This was the first time I cooked Thanksgiving dinner and wanted real mac and cheese. Went to Google and found this recipe. I added paprika...It reminded me of my mother's mac and cheese. Suffice it to say that there is no mac and cheese for leftovers tonight!

10/21/10 From The Lord, Our God and Savior - The Word of The Lord Spoken to Timothy During an Online Fellowship, For All Those Who Have Ears to Hear Excerpt: “Therefore, thus says The Lord: I have trumpeted the call to awake, yet who has heard My call? Who has given heed and walked according to the will of The Lord?... Wicked and slothful generation! DEAF CHILDREN! You have forsaken Me, for you have filled this world with every kind of evil; behold, you have reached new heights in wickedness! Thus I must blot out the kingdoms of men, I must wipe them away and cast them from My sight, forever! Never again shall they arise, never again shall the nations do evil in My sight!” Excerpt from: http://trumpetcallofgodonline.com/index.php5?title=The_Last_Trumpet_before_The_Time

I'm 14 and I was home alone with just a pack of mac and cheese and I was able to cook this easy dish. Simple, easy and delicious. :)

My family loves Mac n Cheese but I've had problems with the cheese sauce being too grainy or taste like cheesy flour. Following the measurements and precise directions to make the basic sauce was a success. I added salt and pepper to taste and used a little mustard to give it some bite. Otherwise I left it alone and it turned out great!

This is the BEST mac n cheese recipe EVER!!!!!! It is better than my Mom's and this year we will be adding Wright's Bacon to the top w some extra cheese!! I CAN'T WAIT!!!!

My whole family loved this recipe!

Everyone loved it!

It was underwhelming and unremarkable for my taste. Probably would not make again.

This recipe was absolutely delicious. I had about three servings myself (couldn't help it) and everyone else loved it. However I listened to the other reviews and doubled the amount of cheese, and added breadcrumbs and garlic powder to the top. I'll definireky be making this again

Yes, this is delicious! Double it for a crowd. Use half milk, and half 1/2&1/2. Also, a teaspoon of dry mustard and touch of garlic powder for zip.

Although it has potential, ALTERATIONS WILL BE NEEDED if you decide to use the recipe. Definitely more cheese needed in the sauce, we added parsley, a hint of garlic powder & bread crumbs to have a crunchy top. Read some reviews stating that the sauce came out grainy, MINE TOO! Still don't know if I did something wrong.

So so good. I doubled the cheese as suggested by the comments and used Panko on the top. I used Cabot Extra Sharp cheese and Penne pasta. I was out of milk but had heavy cream, so I used half cream and half water. Some of the best Mac and cheese I have ever had.

Followed the recommendation of others to saute onion and garlic in the pan with the flour - turned out with good flavor. Might add in spinach and bacon in future iterations for variety and more nutrients, but I will definitely make this again.

Yummy, perfectly simple, doubles easily for 9x13 Pyrex

Good flavor (egg, garlic powder and bacon bits added) but if you want macaroni and cheese and not a hint of cheese or the flavor of cheese, increase the cheese by ALOT! The family was not really into the grainy sauce-like concoction that the macaroni was in. We had to add cheese after it was served onto our plates to really get the mac and cheese effect. I would likely double the cheese indicated in the mixture and then add some on top if still needed.

A little to cheesy for my taste but otherwise it was pretty good.

I have tried many many baked mac and cheese recipes and with a little tweaking on my part this is by far the best one! I double everything except the red pepper and bake in a 9x13 dish. I think using half the red pepper gives it a little heat without overpowering. I also add 1 or more tsp of garlic powder with the spices and top it with panko bread crumbs. I have also added sauteed onions on occasion. I am thinking of trying adding some bacon like another reviewer suggested. It tastes great reheated too!

This was very good for such a quick and simple dish. Increased the salt to one teaspoon and left out red pepper just because my family doesn't like pepper as much as I do.

This is a good, simple, easy recipe. If you are a salt lover you may want to add a little more, otherwise 1/2 tsp is good. I left the red pepper out because of my wife but I think it would be better with it. A little more black pepper may be good too. I don't use pre shredded cheese because of the extra chemicals they have to use to prevent it from sticking together. I think I'll add an egg the next time I make it to see if it improves the taste. I gave it only four stars because some other recipe with many more ingredients may taste a little better. I switched to oven to broil the last five minutes to toast the top a little.

I literally just made that and I cannot stop eating it. As suggested by others, I left out the red pepper, but the recipe absolutely isn't lacking for it. It's delicious and not particularly taxing to make after a long day at work. Definitely will be making it again!!!

love this mac&chz recipe... pass on to my daugther for my gransons love mac&chz..

Felt that the ground red pepper overpowered the dish. I used extra sharp cheddar and added a panko breadcrumb topping which was perfect. Would make again omitting the red pepper.

I followed the recipe exactly, except I left out the red pepper. It turned our really, really good. I will definitely make this again.

Good, staple Mac n' cheese recipe. Doesn't really have the wow factor, but it makes for some really wonderful comfort food. I really like breadcrumbs on my Mac n' cheese, so I sprinkled some on at the very end of the baking time and broiled for a few mins to give it a nice, crispy finish. I think it added something nice to the dish. I used the recommended pepper and red pepper, and didn't think this was spicy at all. My husband's vote is still for the 4 cheese macaroni I made a different time. But I'm going to keep this recipe around. Foolproof crowd pleaser.

This makes a great side dish.

Just made this with my youngest son...we both loved it! Great for a rainy afternoon :-)

Doubled the recipe, as is, for my three grandkids, 8-13 yrs old, hubby, son and myself. Only one grandchild thought it was a tad spicy. Hubby who doesn't like spicy thought it was great. I used sharp cheddar cheese, shredded in my food processor. I used skim milk. It was creamy and moist. I used small seashell pasta for the fun of it. This is a keeper.

Excellent recipe, I processed tuscany italian bread in the processer to the crumb state and sprinkled it on top and baked the entire recipe in a well seasoned cast iron skillet. It came out round perfect in texture and flavor. I then was able to cut it in pie shaped slices after removing it from the skillet. Insure that the skillet is very well seasoned and brushed with a little olive oil or butter to keep from sticking. If the skillet is perfectly seasoned it will lift out with a spatula. Let cool before slicing it.

Great recipe!!! I didn't put in red peppers. I added cooked bacon and onions to the sauce before adding the pasta and also added bread crumbs on top before putting the dish in the oven

I made this for dinner tonight and my boyfriend loved it!!! I added cooked, chopped up onion and a little garlic powder. Also, I omitted the red pepper and just ground a little bit of black pepper to taste. I made a chopped salad and carrots on side. Will definitely be making this again!!!

I made this for supper and my mother in law loved it. I will be making this again.

This is a wonderful recipe! It made the perfect meal. I added nutmeg and served with chives. Crushing up Ritz crackers and sprinkling them on top really gave the dish an extra kick! Would definitely recommend this crowd-pleaser! -Mo

I love love LOVE this recipe. I use Velveeta cheese though and cut out the red pepper because my family doesn't prefer it. It tastes delicious with ground meat or ham chunks in it. I also bake it with the lid on for 15 minutes then take it off for the remaining 5 to get a better top. I also use many different types of noodles. My family's favorites are Raditore and Shell. :) Also I usually serve this with sweet peas and rolls. I hope I helped!

Serve it with some mashed up apple jelly on the side to mix with the mac and cheese, like a dipping sauce I guess. It adds some sweetness and you will like it. Mom would also have pork sausage links and green peas with it.

Made this for the first time last night, and it was great...good Sunday night food. Added some garlic powder and needed a little more salt for flavor, probably because I used lower fat milk and cheese. Then to top it I added some seasoned bread crumbs, which toasted up nicely to give the top a little crunch. When I baked it, I used an 8x8 foil "dish", which made for easy clean up. Delish. I would say this makes 4 main dishes, unless you're really hungry, so I have a ton for leftovers for work this week. Next time I might try mixing in some crushed tomatoes or bacon for more flavor.

THIS RECIPE IS ONE OF THE BEST THAT I HAVE FOUND. EVERY OTHER RECIPE CALLED FOR SO MANY DIFFERENT INGREDIENTS, I WAS LOOKING FOR A SIMPLE ONE AND THIS IS IT. I OMITTED THE PEPPER AND RED PEPPER AND IT TURNED OUT DELICIOUS.ALSO, VERY QUICK AND EASY TO MAKE. I HAVE MADE THIS SEVERAL TIMES ALREADY AND WILL CONTINUE TO DO SO. MY FAMILY LOVES IT.

Yum, I added an egg and it's quite good. Cooked it slightly longer for more crust.

I made this for our holiday church potluck so that the kids as well as my vegetarian friend would have something to eat and it completely disappeared! The adults were crazy about it too, so I’ll be making it again. Much easier dish than what I might normally prepare for the potluck – economical too! Big thumbs up from me.

Since some previous reviewers said that it needed more flavor, I sauteed 1/2 of a small onion and one clove of garlic in 1 tbl olive oil prior to melting the butter. I also added a pinch of tyme to the seasonings. It turned out flavorful and creamy even with using skim milk (all I had on hand) and 2% reduced fat sharp cheddar. My husband and I loved the kick that the red pepper added. Next time that I make this I think that I will add spinach to get a veggie in there.

It was just okay. I wasn't blown away with the sauce- something needed to make it "cheesier". I'll make again, but I need to find something else as a substitution.

Delicious. I omitted the pepper and red pepper flakes and it was cheesy and delicious. I thought I had too much sauce when I poured it over the noodles, but once baked it turned out to be the perfect amount, not too dry or runny. I will make this again.

Too much pepper.