Baked Macaroni & Cheese, Never Make it from a Box Again

Step away from the boxed stuff with its radioactive orange color and powdery taste. Real homemade baked macaroni and cheese is simple to make once you learn the “secret sauce”. It’s nearly the universal comfort food, and there are so many variations once you master the basic recipe. My recipe uses sharp white cheddar in a white bechamel sauce without a breadcrumb topping. Consider other cheese options like gruyere, medium cheddar, parmesan and others.

Tell us how you make your Mac & Cheese in the comments section below or on our Facebook Page.

Baked Macaroni and Cheese Recipe
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1 pound elbow macaroni
1 pound sharp cheddar cheese, shredded
1 stick butter
8 tablespoons flour
2 teaspoons dried mustard
1/4 teaspoon nutmeg
3 cups whole milk
Salt & Pepper
13 x 9 baking dish, buttered.

Cook macaroni per instructions on box.

In a large sauce pan, melt the butter over medium-low heat. Add the flour, mustard and nutmeg to create a roux. Using a wire whisk, stir to combine. Cook for one to two minutes to cook out the taste of the raw flour.

Add the milk, and stirring constantly, cook until thickened, 5 to 7 minutes. Shut off the heat, and add the cheese. Whisk to combine until the cheese is melted.

Combine with the cooked macaroni, stir well and put in the baking dish.

Bake uncovered at 375 for 30 to 35 minutes or until the top is brown and bubbly. If addtional browning is desired, place under a low broiler for just a few minutes. Remove from the oven and allow to rest for 10 minutes before serving.

Options to try:
Add a light layer of bread crumbs to the top before baking.
Add an additional layer of shredded cheese to the top before baking.