Ultimate Macaroni and Cheese

Ultimate Macaroni and Cheese

34
McCormick(R) Holiday Cooking 0

"This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping."

Ingredients 1 h {{adjustedServings}} servings 413 cals

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Nutrition

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  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
  2. Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
  3. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
Tips & Tricks
Mom’s Favorite Baked Mac and Cheese

This creamy baked comfort food classic has two kinds of cheese.

Mom's Baked Macaroni and Cheese

This easy recipe yields creamy, gooey, delicious mac and cheese.

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Reviews 34

  1. 37 Ratings

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blueflagbaking
1/6/2014

This was a great creamy plain old fashioned macaroni and cheese. The first time I made it I used whipping cream and sour cream in place of all the milk. Wow... creamy, comforting and fattening. I did not use garlic powder because even though I love it, it did not sound good in mac and cheese. I had no ground mustard so I left that out, and the amount of pepper sounded way off base so I only used 1/4-1/2 t until it tasted good to me. I also used crushed corn flakes instead of bread crumbs to the top of the casserole and drizzled the whole thing with another 1/2 cup of melted butter. I baked it about 45-50 minutes, because it was not hot and bubbly in the center at 30 minutes. Definitely use a larger pan if you have one. This went right to the top of my largest oblong glass dish.

Daniel
11/27/2013

Too much flour! The texture was PASTY!! Otherwise, a good recipe. Next time I will use less flour & really didn't need that much black pepper either. Especially when feeding this to little kids.

KELLYB73172
9/17/2014

I made this for the family, and they lost their minds! The only changes I made were that I used 2 cups of sharp white cheddar, 2 cups of mild cheddar, and 2 cups of Gouda cheese. I also used whole wheat panko bread crumbs on top and I had more than enough crumbs left over. I also added a few cups of leftover ham that was in the fridge, which I browned well first. I had no issues with the texture of the sauce; it was perfectly smooth and creamy. Be sure to stir constantly as you add the milk and while it's thickening.