My Best Baked Macaroni and Cheese
This rich and creamy Baked Macaroni and Cheese is the perfect go-to crowd-pleaser, kid-winning, soul-warming recipe. You'll have it whipped up in under an hour & ready for the ultimate cheesy dinner.
Servings: 12 servings
- 1 pound macaroni noodles
- ½ cup salted butter
- ¼ cup all-purpose flour
- 2 teaspoons onion powder
- 3 ½ cups milk
- 16 ounces cheese I used 4 muenster, 4 gruyere 4-8 sharp yellow cheddar, 4 white cheddar, and a couple of slices of provolone and havarti that were leftover
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 1 teaspoon creole seasoning
Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the macaroni noodles and cook until al dente according to package directions. Drain well and return to the pot.
Meanwhile, melt the butter in a large saucepan over medium-high heat. When the butter is completely melted, sprinkle the flour over the butter and whisk in to form a roux. Cook for 1-2 minutes until bubbly.
Gradually whisk in the milk, then continue to cook, whisking frequently until slightly thickened, around 3-5 minutes.
Sprinkle ¼ of the cheese over the sauce and whisk it in until melted. Repeat with another ¼ of the cheese.
Pour the sauce over the drained pasta and stir to coat.
Add ½ of the macaroni and cheese sauce to a 9x13-inch pan. Arrange 4 slices of cheese on top and sprinkle with another ¼ of the shredded cheese. Spread the remaining pasta and sauce on top and sprinkle with the remaining cheese.
Bake for 10-20 minutes until cheese it melted on top and everything is hot throughout.
Calories: 415kcal | Carbohydrates: 35g | Protein: 17g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 529mg | Potassium: 229mg | Fiber: 1g | Sugar: 5g | Vitamin A: 821IU | Vitamin C: 1mg | Calcium: 366mg | Iron: 1mg