Name: Baked Homemade Macaroni and Cheese
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 2.5 cups elbow macaroni; 0.25 cup butter; 0.25 cup all-purpose flour; 0.5 teaspoon salt; 4 cups milk; 1 pound shredded Cheddar cheese; 0.25 cup butter, melted; 1 sleeve buttery round crackers, crushed

Baked Homemade Macaroni and Cheese Recipe

Cook Time: 60 minutes

Ingredients

This recipe is written for 6 servings. Adjustments in quantities will automatically scale, but cooking times and techniques remain the same. Note that some recipes may not scale perfectly.

2 cups elbow macaroni
cup butter
cup all-purpose flour
teaspoon salt
4 cups milk
1 pound shredded Cheddar cheese
cup butter, melted
1 sleeve buttery round crackers, crushed

Directions

Preheat your oven to 350F (175C) and gather all ingredients to have everything ready.
Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook, stirring occasionally, until tender but still firm, about 8 minutes. Drain thoroughly.
In a large saucepan, melt cup of butter over medium heat. Stir in the flour and salt, cooking constantly for 2 minutes to form a smooth roux.
Gradually whisk in the milk and simmer, stirring frequently, until the mixture thickens slightly, about 5 minutes.
Remove the pan from heat and add the shredded Cheddar cheese in batches, stirring until fully melted and creamy.
Fold the cooked macaroni into the cheese sauce, ensuring each piece is coated evenly.
Transfer the macaroni mixture into a 9x13-inch baking dish, spreading it evenly.
In a small bowl, combine the remaining cup of melted butter with the crushed crackers. Sprinkle this mixture evenly over the macaroni.
Bake in the preheated oven for approximately 45 minutes, until the top turns golden brown and crispy.

Nutrition Facts

Servings per Recipe: 6

Calories	810
Total Fat	50g (64%)
Saturated Fat	29g (145%)
Cholesterol	133mg (44%)
Sodium	1012mg (44%)
Total Carbohydrate	57g (21%)
Dietary Fiber	3g (9%)
Total Sugars	10g
Protein	32g (65%)
Vitamin C	0mg (0%)
Calcium	762mg (59%)
Iron	3mg (17%)
Potassium	376mg (8%)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is based on available data. Some ingredients may lack complete nutrient information. Consult a doctor or dietitian for medically restrictive diets.

Baked Homemade Macaroni and Cheese Recipe

Comments

Victoria Thomas

08/24/2024 12:45:14 PM

I usually only try recipes from this site if they have received at least 4 1/2 stars from 100 people or more, but I was in search of a recipe with simple ingredients that I already had on hand, and this one fit the bill. So, I decided to give it a go, and it turned out to be really delicious. The only modification I made was skipping the cracker crumb topping and adding extra cheese on top before baking. My whole family enjoyed it, and it tasted even better the next day! I will mention that the butter, flour, milk, and cheese mixture didn't thicken on the stovetop, but it thickened nicely while baking.

Alexander Rivera

06/03/2024 10:49:38 PM

My fiancé and I absolutely adore macaroni and cheese, and we've experimented with many recipes. However, this one stands out as our absolute favorite! It's simply DELICIOUS! We particularly love extra sharp cheddar, which always has a place in our fridge. This dish is EXCELLENT—creamy and topped with a delightful twist. Following another reviewer's suggestion, I added Parmesan to the topping and used garlic croutons instead of Ritz crackers. It was simply THE BEST!

Benjamin Lewis

09/16/2022 11:43:30 AM

This dish was absolutely delicious! I enhanced the flavor by incorporating half a teaspoon of paprika and dry mustard, and I also added extra grated cheese to the Ritz crumbles. So tasty!

Donna Cruz

10/06/2023 12:18:08 AM

I prepared this recipe for a party and decided to double the ingredients listed, except for the milk. Following a suggestion from another cook, I used 3 cups of milk and doubled that amount. In the future, I might reduce the milk by half. I used a 6-quart stock pot to mix the cheese ingredients and a 10 x 14 roasting dish to bake the dish. I found that I needed to bake it a bit longer than the recipe recommended, so I ended up baking it for 30 minutes at 350°F, then stirred the mixture, baked it for another 20 minutes, added the cracker topping, and finished off with an additional 15 minutes in the oven.

Brian Young

07/22/2023 02:58:45 AM

I incorporated advice from previous comments and the outcome was fantastic! Instead of using paprika, which I didn't have, I added extra spice, onion powder, and chopped garlic to the milk/flour/butter mixture before mixing in the cheese. Adding an additional handful of shredded cheese made it thicker. Mixing it to a roux consistency is key for the best texture, unless you prefer it slightly runnier. I switched cheddar for a mix of sharp cheddar and a Mac and cheese blend cheese. For the topping, I used seasoned Panko bread crumbs and crumbled Parmesan cheese, still drizzling 1/4 cup of melted butter on top. The dish turned out really well and was a hit in the end!

Ronald Collins

05/21/2024 01:15:50 PM

I would rate this recipe 4 stars as is. On my second try, I enhanced it with seasonings like black pepper, paprika, dry mustard, and a touch of garlic powder. It cooked in just 30 minutes for me. While it may be tempting to add extra noodles, be cautious as it can result in the dish becoming dry. For an optimal flavor, I recommend using a high-quality sharp cheddar block cheese and grating it fresh. Delicious!