Ultimate Macaroni and Cheese

Ultimate Macaroni and Cheese

33
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
Baked Macaroni and Cheese I

How do you make a better mac & cheese bake? Add bacon!

Mom’s Favorite Baked Mac and Cheese

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

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Reviews 33

  1. 36 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.