Rating: 4 stars
57 Ratings
  • 1 star values: 1
  • 2 star values: 4
  • 3 star values: 9
  • 4 star values: 16
  • 5 star values: 27

Give up the box mix because making Classic Baked Macaroni and Cheese from scratch is easier than you think. Shredding a block of cheese adds a little more prep time but the smooth and creamy results are worth it. This dish makes for a great side dish that the family will love, or a fun casserole to bring to your next potluck dinner. For more tasty mac and cheese recipes, see our complete Macaroni and Cheese recipe collection.

Stewart Gordon, Charleston, South Carolina
Recipe by Southern Living February 2007

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
cook:
7 mins
bake:
20 mins
stand:
10 mins
total:
52 mins
Yield:
Makes 2 to 3 main-dish or 4 to 6 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta according to package directions. Keep warm.

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  • Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.

  • Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.

  • Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.

  • Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.

  • One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 min.

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