A baked pasta classic with a homemade cheese sauce.
45 minutes, plus 10 to 15 minutes resting · Serves 8
Baked macaroni & cheese
45 minutes, plus 10 to 15 minutes resting · Serves 8
Base recipe: 8 servings.
Ingredient quantities adjust below. Cooking times and pan sizes do not change automatically. Quantities mentioned in the directions refer to the original recipe. For baking, keep the original pan size and make extra batches. For part of an egg, beat it first and measure the portion needed.
Ingredients
- 12 oz elbow macaroni
- ¼ cup butter
- ¼ cup flour
- 1½ cups milk
- 1 cup half-and-half
- ½ teaspoon mustard powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups shredded cheddar, divided
- ½ cup shredded Parmesan
- 1 can (10.75 oz) condensed cheddar soup, optional
How to make it
- Heat oven to 425°F. Cook macaroni until firm-tender, then drain and rinse cold.
- Melt butter in a saucepan. Stir in flour for 2 minutes. Gradually whisk in milk, half-and-half, mustard, onion powder, salt, and pepper; stir over medium heat until thick.
- Off heat, melt in Parmesan and 3 cups cheddar; add soup if using. Combine with pasta in a greased 9 × 13-inch pan. Top with remaining cheddar.
- Bake 18 to 24 minutes until bubbling. Rest 10 to 15 minutes before serving.
Make it your own
Grate the cheddar yourself for a smoother sauce.
Method summarized by Bambino from the credited source. Not kitchen-tested by Bambino.
Source: Spend With Pennies
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Build in time to rest
The recipe includes 10 to 15 minutes of resting time after baking. Plan that pause before serving dinner.