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Baked Macaroni and Cheese I

Baked Macaroni and Cheese I

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Abbey Robb

Abbey Robb

This is a delicious variation on macaroni cheese. While it may be slightly more difficult than other recipes it tastes even better!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 570 kcal
  • 28%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. In a large pot with boiling salted water cook pasta until al dente. Drain.
  4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
  5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
  6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
  7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MOMOFADDY
338

MOMOFADDY

9/1/2009

Very good! One of the best mac & cheese recipes I've used. My additions: 1/2 tsp. dry mustard, 1/4 tsp. pepper, and 1/2 tsp. salt. The mustard adds a bit more flavor. As for a floury taste if you cook the sauce until it is "just boiling" it will alleviate the problem (don't reduce the flour or it will never get thick). Remove from heat and let set for a couple minutes before adding the cheese, this prevents the cheese from melting too hot and getting "grainy". I'll make this over and over. An update of my review: Many reviewers are saying the sauce never ‘gets thick’. It’s *not supposed* to “get thick”. It will be a creamy-textured sauce when mixed with the macaroni. It thickens and absorbs as it bakes in the oven. When making the sauce, use the standard above: Bring it to “just boiling”, period. That is the consistency it is supposed to be! When you take the dish out of the oven it will be perfect! ****Another update**** This recipe just keeps getting “favorite-er and favorite-er”! I’ve had a lot of company this summer and so as to stay out of the kitchen and visit I’m now using the crock-pot. (I triple the recipe and use several kinds of cheese. Omit the bacon for vegetarian guest and it’s still great.) Make the sauce the night before, let cool some, add the cheese, stir & refrigerate. In the morning, cook the noodles, al dente, and mix with the sauce in the crock-pot. Cover and cook on low, about 5 hours, just in time for a late lunch. Stir well before ser

JELJ
149

JELJ

11/9/2003

OK, so I'll admit it's a little bland; so jazz it up the way you want! The "flour taste" complaints are because you all don't let the roux cook long enough! It's actually a pretty simple cooking technique that if you follow it, the sauce will thicken immediately. Like the recipe says, add the milk SLOWLY! To make it even easier, heat the milk slightly and then add it to the sauce. Just don't add it all at once, the sauce will seize and become lumpy. This is a great recipe for a basic sauce or one of the mother sauces called a Bechamel sauce or white sauce. Once you master this sauce, you can master anything that is cream based, like mac & cheese or a chowder or cream soup....just be patient. Good things come to those who wait! :)

thatbitchcancook
122

thatbitchcancook

5/27/2007

I'm giving this great recipe 5 stars, but I made it slightly differently. No bacon. I made caramelized onions, which tasted excellent in the dish so I recommend it for sure. The cheese sauce which is made from a roux needs to be modified. Once you have melted the butter, added the flour and then milk, you need to simmer the mixture over low heat for about 8-10 minutes & stir occasionally making sure it does not burn. This is to cook down the flour and make a nice paste. Then add the cheese, and some nutmeg always adds that extra perfect touch to cheese sauce. I also added some garlic powder and cayanne. I love this recipe and next time I will throw in some stewed tomatoes as well. Thank you for sharing!!

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